Arrange racks in top and bottom thirds of oven. Place flour and salt in a medium bowl. Coarsely chop almonds and, using a fork, stir into flour mixture. In a large bowl, using an electric mixer, beat butter with sugar until evenly mixed. Gradually beat in flour mixture and almonds until dough begins to come together. Divide dough into 2 portions, then form into discs. If dough does not easily form into discs, knead a little until it comes together. Then, to firm up dough slightly, wrap discs in plastic wrap and refrigerate up to 30 min before rolling.
When ready to bake, preheat oven to 300F (150C). Line two baking sheets with parchment paper or spray or coat with oil. For easy rolling, place a disc of dough between 2 sheets of parchment or wax paper. Roll out until about 1/2 in. (1 cm) thick. Using a 2-in. (5-cm) floured cookie cutter, cut out cookies and place on baking sheets.
Bake in top and bottom thirds of preheated oven, switching baking sheets halfway through, until cookies are firm to the touch, 15 to 20 min. Cool on a rack. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 1 month.
Nutrition (per serving)
Make a double batch of these melt-in-your-mouth almond sable cookies; they’re irresistible.