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1
Put nuts in a 9-inch cake or pie pan. Bake in a 350u00b0 oven until pale gold under skin, 10 to 12 minutes. Pour nuts into a towel and rub briskly with the cloth to remove as much skin as possible. Lift nuts from towel and finely chop. Wipe out pan.
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2
Cut butter into chunks and put in a large bowl. Beat with a mixer on high speed until fluffy. Add 1/3 cup of the powdered sugar and the vanilla; beat on slow speed to incorporate, then beat on high speed until fluffy.
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3
On low speed, mix in flour and salt, then beat until blended.
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4
Stir in nuts.
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5
Shape dough into 1-inch balls. Place about 2 inches apart on baking sheets.
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6
Bake in a 300u00b0 oven until cookies no longer feel soft when gently touched but are not browned, about 18 minutes. (If using one oven, alternate pan positions after 8 to 10 minutes.) Cool on pans about 5 minutes.
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7
Place remaining powdered sugar in cake pan. Gently roll hot cookies, a few at a time, in sugar to coat well. Set cookies slightly apart on piece of waxed paper (about 20 in. long) until almost cool, then roll in sugar again. Return cookies to paper in a single layer. Shake cocoa through fine strainer over cookies. Let cookies cool.
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8
Serve, or store airtight at once for up to 3 days. Freeze to store longer.
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9
Nutritional analysis per cookie.
