1/2 c. whole almonds (3 oz.)
2/3 c. unsalted butter, softened
1/2 c. 10x (confectioners') sugar
Pinch of salt
1/2 tsp. vanilla
Few drops almond extract
1 1/3 c. unbleached all-purpose flour
Additional confectioners' sugar (optional)

Preheat oven to 350 degrees.

Coarsely chop almonds; place in 9 inch pie plate.

Toast almonds in preheated 350 degree oven until almonds begin to smell toasted and cut surfaces have browned slightly, 7 to 10 minutes. Remove from oven and let cool. Grind in nut grinder or food processor until finely ground.

Beat butter and sugar together in large bowl until well combined. Stir in salt, vanilla and almond extract. Gradually work in ground almonds and flour to make a smooth dough.

Shape dough into cylinder 1 to 1 1/2 inches across, 12 inches long. Wrap in plastic wrap. Refrigerate for 30 minutes to chill.

Cut dough into 1/4 inch thick slices and place on ungreased cookie sheet, 2 inches apart.

Bake on center shelf of preheated 350 degree oven until lightly browned on top, 10 to 12 minutes. Remove the cookies to a wire rack to cool. Dust the cookies with confectioners' sugar rubbed through a fine sieve, if you wish.

NOTE: If you don't want to bake all the cookies at one time, wrap dough tightly and store in freezer until needed.