Steps
- Preheat the oven to 400°F / 200°C. Measure 200g of raw almonds; chop three-quarters and toast on a baking sheet, lightly sprinkled with water, for 7-8 minutes. Cool completely.
- Grind the remaining almonds finely. Pulse 250g of cold unsalted butter with 75g of icing sugar in a food processor for 10 seconds.
- Pulse in the ground almonds, 1 tablespoon of rosewater, ½ teaspoon of vanilla extract, and 1 pinch of salt. Briefly pulse in 1 tablespoon of baking powder and 400g of all-purpose flour.
- Gently mix in the toasted almonds by hand. Shape into 30g balls, flatten slightly, and indent the tops. Space apart on parchment-lined baking sheets; chill for 5-10 minutes.
- Lower the oven to 325°F / 170°C. Bake for 15-20 minutes, until barely golden. Cool on the sheets before moving; once cold, mist with rosewater and coat with icing sugar.