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1
Preheat oven to 350F.
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2
Spread 1 cup almonds on a rimmed baking sheet; toast until fragrant, about 12 minutes, stirring occasionally.
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3
Transfer to a shallow bowl and set aside to cool.
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4
Place toasted almonds, flour, salt, and cinnamon in the bowl of a food processor; process until nuts are finely chopped, about 1 minute.
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5
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup confectioners sugar on medium speed until light and fluffy, about 4 minutes.
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6
Add vanilla and almond extracts; beat until combined.
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7
Add the chopped-almond mixture; beat on low speed until dough just comes together.
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8
Roll dough into twenty 1 1/2-inch-diameter balls; place on two clean baking sheets, spacing 2 inches apart.
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9
Flatten each ball slightly.
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10
Place the 40 remaining whole almonds and 1 tablespoon beaten egg white in a small bowl; toss to coat.
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11
Press two almonds into top of each cookie.
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12
Bake cookies until lightly browned around the edges, about 25 minutes, rotating halfway through.
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13
Transfer sheets to a wire rack; let rest until cookies are cool enough to handle.
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14
Place remaining 1 1/4 cups confectioners sugar in a fine-mesh sieve.
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15
Sift sugar over cookies, reserving any remaining sugar.
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16
Return cookies to baking sheets.
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17
Let cookies cool 15 minutes, and coat with sugar again.
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18
Cookies can be stored in an airtight container at room temperature up to 1 week.
