Instructions

• Separate the 2 large eggs into yolks and whites; set the whites aside in a small bowl and the yolks with the other ingredients.
• In a medium bowl, use an electric mixer to cream 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy, about 2–3 minutes.
• Add the 2 egg yolks and 1 teaspoon almond extract to the butter mixture and beat until blended.
• Add 2 cups all-purpose flour, ¼ teaspoon salt, and 1 cup finely chopped slivered almonds to the bowl. Mix on low speed just until the dough comes together. Do not overmix.
• Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to firm.
• Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
• Lightly beat the reserved 2 egg whites with a fork in the small bowl until slightly foamy.
• Shape the chilled dough into 1-inch balls. Dip the top of each ball into the beaten egg white, then place each cookie on the prepared baking sheet with the egg-white side up.
• Sprinkle a few of the additional slivered almonds (from the 1/3 cup) on top of each dipped cookie and press each ball down slightly with your hand or the bottom of a glass to flatten slightly.
• Bake for 13–15 minutes, or until the cookies have spread a bit and the edges are lightly golden.
• Remove the baking sheets from the oven and lightly sprinkle the warm cookies with ½ cup powdered sugar. If the sugar melts into the hot cookies, you may sprinkle lightly again after they have cooled a bit.
• Let the cookies cool, then store in a covered container for up to 3 days, or freeze in a covered container for up to 3 weeks.