In large bowl of a standing electric mixer beat together butter
sugar and salt until light and fluffyBeat in yolks 1 at a time and
vanilla and beat until smooth Beat in flour gradually beating dough
until just combined well Put dough aside Halve 1 cup almonds and
reserve
In a food processor grind almonds with sugar and salt until fine In
bowl of a standing electric mixer beat almond mixture and almond
extract into basic dough until just combined well Pat dough into a
rectangle Chill dough wrapped in wax paper at least 1 hour or
overnight
Preheat oven to 350f
Working with one third of dough at a time roll out each piece of
dough between two sheet of wax paper into a 12 by 9inch
rectangle slightly more than 1/8 inch thick Cut dough into 1 1/2
to 2 inch almond shapes or any other shape preferred arranging
cookies about 1/2 inch apart of baking sheets If dough becomes
too soft to work with freeze or chill uncut dough on baking sheet
until firm
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