-
1
To clarify the butter, cut the butter into pieces and melt in a saucepan over low heat.
-
2
Skim off any foam and discard.
-
3
Turn off the heat and let sit for 5 minutes or so, until the remaining milk solids sink to the bottom.
-
4
Gently strain the butter, making sure not to include the solids.
-
5
Measure 1 cup.
-
6
Preheat the oven to 375F.
-
7
In a bowl, combine the warm butter with the sugar and refrigerate until it solidifies, about 30 minutes.
-
8
Remove from the refrigerator and whip until thickened (itll look a bit like whipped cream).
-
9
Stir in the all-purpose fl our gradually, using a spoon or spatula, then add the almond flour and vanilla and combine.
-
10
Knead, still in the bowl, with the palm of your hand until it starts to come together.
-
11
Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.
-
12
With a cookie cutter or glass, cut out 2-inch circles.
-
13
They might crumble when you cut them as they are very fragile, so be gentle and patient, pressing the dough together as needed.
-
14
Place on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color (the tops should still be pale), 10 to 12 minutes.
-
15
Let cool on the baking sheet for a few minutes.
-
16
Dust them with confectioners sugar and carefully transfer them from the baking sheet with an offset spatula; avoid touching them at all unless you are going to eat them.
