Instructions

• Whisk together 2 cups (282 g) all-purpose flour, 3 Tbsp (24 g) cornstarch, and 1/4 tsp salt in a bowl; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (8 oz) softened unsalted butter on medium speed until creamy, about 20 seconds.
• Add 2/3 cup (84 g) powdered sugar to the butter and mix until incorporated.
• Mix in the zest of 2 lemons (about 4 tsp), 2 tsp lemon extract, and 1/2 tsp vanilla extract until evenly distributed.
• With the mixer on low speed, slowly add the flour mixture and mix just until the dough comes together; scrape the bowl as needed.
• Stir in 1/2 cup (68 g) finely chopped almonds until evenly distributed.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. About halfway through chilling, preheat the oven to 350°F.
• Line baking sheets with Silpat or parchment paper. Using a 1 Tbsp measure, scoop dough and roll each portion into a ball.
• Place balls on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven for 14–16 minutes, until the cookies are set and the bottoms are lightly golden.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Meanwhile, put 1 1/2 cups (180 g) powdered sugar into a bowl.
• While the cookies are still warm, roll each cookie in the powdered sugar to coat, then transfer to a wire rack to cool completely.
• Once the cookies are fully cool, roll them in the powdered sugar again to create a generous coating (press gently into the sugar if you want a thicker layer).
• Store the cooled cookies in an airtight container.