Almond Horns

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups confectioners sugar, sifted, plus more for dusting
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 cup whole raw almonds, toasted (see page 112) and finely ground in a food processor

1. Whisk together flour, baking powder, and salt in a bowl.
2. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment.
3. Mix on medium speed until pale and fluffy, about 2 minutes.
4. Mix in egg and extracts.
5. Reduce speed to low.
6. Mix in flour mixture and almonds until just combined.
7. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
8. Preheat oven to 350F.
9. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe.
10. Repeat with remaining dough.
11. Transfer to baking sheets lined with parchment.
12. Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through.
13. Transfer cookies to wire racks; let cool completely.
14. Sift confectioners sugar over cookies.
15. Cookies can be stored in an airtight container at room temperature up to 3 days.

flour, baking powder, coarse salt, unsalted butter, confectioners sugar, egg, vanilla, almond, almonds

Taken from www.epicurious.com/recipes/food/views/almond-horns-389392 (may not work)