In a bowl, cream the butter with a hand mixer. Mix in the sugars, eggs and almond extract. With a spoon, stir in the almonds and flours.
Refrigerate overnight. When ready to bake, bring to room temperature.
Preheat oven to 375°. In a shallow bowl, place confectioner's sugar. Roll dough into 1-inch balls and roll balls in sugar to coat evenly. Arrange balls on a baking sheet, 2 inches apart. Bake for 12 to 15 minutes, or until firm to the touch. Cool on a wire rack.
Presentation tip: Press a sliver of almond into top of dough ball before baking to create a professional look.
In a bowl, cream the butter with a hand mixer. Mix in the sugars, eggs and almond extract. With a spoon, stir in the almonds and flours.
Refrigerate overnight. When ready to bake, bring to room temperature.
Preheat oven to 375°. In a shallow bowl, place confectioner's sugar. Roll dough into 1-inch balls and roll balls in sugar to coat evenly. Arrange balls on a baking sheet, 2 inches apart. Bake for 12 to 15 minutes, or until firm to the touch. Cool on a wire rack.
Presentation tip: Press a sliver of almond into top of dough ball before baking to create a professional look.
Thank you!