Kourabiedes

Ingredients

• 3 sticks unsalted butter, at room temperature
• 1 cup confectioner's sugar, plus more for coating
• 1 egg yolk
• 1/4 teaspoon almond extract
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup almonds, toasted and chopped

Directions

1. Heat the oven to 325 degrees F, and cover a baking sheet with parchment paper. In a large bowl, beat the butter with the sugar until the mixture looks smooth and creamy. Add the egg yolk and almond extract, and beat again to combine.
2. In a small bowl, whisk the flour and salt together. Add the dry mixture to the butter mixture, and beat only until the dough comes together. Stir in the almonds.
3. Dust your hands with flour, since this dough will be sticky. Scoop up about a tablespoon of dough and shape it into a crescent, then continue shaping the rest of the dough the same way. Bake the cookies for 20 minutes, until they are pale gold.
4. While the cookies bake, put 2 cups of confectioner’s sugar in a shallow bowl. After the cookies come out of the oven, cool them until they are warm but comfortable to pick up. Carefully roll each cookie in the confectioner’s sugar to cover it. When the cookies are cool, add another dusting of confectioner’s sugar, if you’d like.