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1
Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
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2
Beat in egg yolks until combined.
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3
In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
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4
Remove to a surface and work the dough using with clean hands until smooth.
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5
Divide the dough evenly in half.
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6
Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
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7
Set oven to 350u00b0F.
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8
Set oven rack to second-lowest position.
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9
Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
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10
Place onto lightly greased baking sheet.
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11
Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
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12
Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
