Mexican Wedding Cookies

• 5 ounces whole blanched almonds (1 cup), plus 40 more for decorating
• 2 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/4 cups sifted confectioners sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 large egg white, beaten

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

blanched almonds, flour, salt, ground cinnamon, unsalted butter, confectioners sugar, vanilla, almond, egg white

Taken from www.epicurious.com/recipes/food/views/mexican-wedding-cookies-389378 (may not work)