Italian Wedding Cookies
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup very finely chopped toasted almonds
1/2 cup almond butter
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
1/4 cup confectioners' sugar, plus additional for rolling
1 large egg
1 teaspoon almond extract
Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
In a medium bowl, sift together flour, baking powder and salt; whisk in almonds until combined. In a large bowl, using a mixer on medium speed, beat together almond butter, butter, granulated sugar and confectioners' sugar until creamy - about 1 minute; beat in egg and almond extract until combined. Reduce mixer speed to low and beat in flour mixture until combined.
Roll cookies into about 1-inch balls and place on cookie sheet. You should get about 2 1/2 dozen. Bake for 15-20 minute or until light golden brown and crisp. Cool 1 minute before transferring to wire racks to cool completely. When cool, roll into additional confectioners' sugar.
Makes about 2 1/2-3 dozen cookies