°375 mL (1 1/2 cups) ground almonds °250 mL (1 cup) unbleached all-purpose flour
°125 mL (1/2 cup) finely chopped toasted almonds °250 mL (1 cup) softened unsalted butter
500 mL icing sugar (2 cups)
Place the grill in the oven’s center. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line two baking pans with parchment paper.
Combine the ground almonds, flour, and almonds in a mixing dish. To reserve.
In a separate mixing dish, beat the butter with 125 mL (1/2 cup) icing sugar using an electric mixer. Stir in the ground almond mixture with a wooden spoon or at low speed.
Form dough balls with a tiny ice cream scoop (approximately 15 mL/1 tablespoon). Roll them with your hands to finish forming them. Place the cookies on the baking pans.
Bake for about 15 minutes, one sheet at a time, or until gently browned. Allow to cool for 5 minutes.
Roll the warm biscuits in the remaining icing sugar (375 ml/1 1/2 cup). Allow to cool completely on the baking sheets. Roll cooled cookies in icing sugar a second time.
The cookies can be stored in an airtight container in a cold, dry area for about 3 weeks or frozen after baking and rolling in sugar.
Enjoy !