°375 ml (1 1/2 cups) ground almonds
°250 ml (1 cup) unbleached all-purpose flour
°125 ml (1/2 cup) toasted almonds, finely chopped
°250 ml (1 cup) unsalted butter, softened
°500 ml (2 cups) icing sugar
Put the grill at the center of the oven. Preheat the oven to 180°C (350°F). Line 2 baking sheets with pepper parchment.
In a bowl, mix the ground almonds, flour and almonds. To book.
In another bowl, cream the butter with 125 ml (1/2 cup) of icing sugar with an electric mixer. At low speed or with a wooden spoon, stir in the ground almond mixture.
Using a small ice cream scoop of about 15 ml (1 tablespoon), form balls of dough. Finish shaping them by rolling them with your hands. Spread the cookies on the sheets.
Bake, one sheet at a time, for about 15 minutes or until lightly browned. Let cool for 5 minutes.
Roll the slightly warm cookies in the remaining icing sugar (375 ml/1 1/2 cups). Let cool completely on the sheets. Roll cooled cookies a second time in icing sugar.
The cookies will keep for about 3 weeks in an airtight container in a cool, dry place or can be frozen once baked and rolled in sugar.