This confectioners’ sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds—and its name from its characteristic curve. Take care not to overprocess the almonds.
Recipe information
Yield
Makes about 3 dozen
Ingredients
Preparation
Step 1
Whisk together flour, baking powder, and salt in a bowl.
Step 2
Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
Step 3
Preheat oven to 350°F. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.
Step 4
Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let cool completely. Sift confectioners’ sugar over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.
