- 1/2 cup toasted almonds
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups confectioners' sugar, divided
- 1 teaspoon vanilla
- 1 cup all purpose flour
- Pinch salt
- 1/2 teaspoon cinnamon
Place toasted almonds in bowl of food processor and pulse until coarsely ground, about 10 pulses. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and 1/4 cup confectioners sugar until blended. Beat in vanilla. Add flour and salt and beat until just combined, then beat in ground almonds. Cover dough in plastic wrap and chill in refrigerator for 1 hour.
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together remaining 1 cup confectioners sugar and cinnamon. Take dough from fridge and roll into walnut-sized balls, then place on baking sheet. Bake cookies until golden on top, 15-18 minutes. When cool enough to touch, roll balls in confectioners sugar mix, then place on cooling racks. When cooled completely, roll again in sugar to coat.