Ingredients
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1 1/2 cups blanched slivered almonds, toasted and cooled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups cake flour
1 cup all-purpose flour
1 cup unsalted butter, softened to room temperature
2 2/3 cups confectioners' sugar, sifted
1 egg
1 teaspoon vanilla
Preparation
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Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
Stir in the flour mixture just until well combined; do not overbeat.
Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
Roll each section of the dough into logs.
Zip the bags closed and place them in the freezer overnight.
Preheat oven to 350 degrees Fahrenheit.
Remove 1 log at a time from the freezer.
While each log is still frozen, place it on a cutting board.
Use a large sharp knife to divide each log into 24 equal pieces.
Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
Flatten each cookie slightly with the palm of your hand.
When the first 2 dozen cookies are baked and cooling, you may start on another roll.
The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
Bake one sheet at a time for 10 minutes or until golden brown on the edges.
Rotate the cookie sheets from front to back after 5 minutes.
Cool completely on racks.
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