• 2 ⅓ cups all-purpose flour
  • 1 ½ cups almond flour
  • ½ cup white sugar
  • 2 tablespoons white sugar
  • 2 ¼ sticks unsalted butter, softened
  • 3 large egg yolks
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 3vanilla beans
  • Directions

  • Step 1

    Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.


  • Step 2

    Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.

  • Step 3

    Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.

  • Step 4

    Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

  • Step 5

    Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.

  • Step 6

    Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.

  • Step 7

    Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

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