|Natural almonds||2⁄3 Cup (10.67 tbs) (toasted)|
|Butter||1 Cup (16 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
Place almonds in a food processor; process until finely ground.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Stir in almond extract.
Combine ground almonds, flour, and salt; gradually add to butter mixture, beating at low speed until blended.
Roll dough to 1/2" thickness on a lightly floured surface.
Cut with a 2 1/2" round cutter or Christmas cookie cutter.
Place 2" apart on ungreased baking sheets.
Bake at 275° for 45 minutes.
Cool 2 minutes on baking sheets.
Remove to wire racks to cool.