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1
Preheat the oven to 350 degrees F.
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2
Toast the walnuts until golden brown and fragrant, about 5 minutes. Let cool, then chop about half of the nuts.
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3
Pulse the remaining nuts in the food processor until finely ground.
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4
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
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5
In another medium bowl, beat the butter, sugar, egg yolk, amaretto and almond extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
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6
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
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7
Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
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8
With a tablespoon, scoop pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
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9
Remove cookies from the oven and cool for 5 minutes. Place the warm cookies on a bag with 1 cup of confectioners sugar and shake gently to coat with sugar.
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10
Cool completely and coat in the sugar again. Place the cookies on the rack once more to allow time for the sugar to ader before serving or storing.
