Makes 25-30 crescents.
- 1 pkg. (10 oz.) almonds, shelled
- 1-1/4 cups flour
- 1/4 cup sugar
- 1 cup butter
- 1 tsp. vanilla extract
- 1 cup powdered sugar, optional.
Measure 1-2/3 cups almonds. Grind them in a blender or with a rolling pin and bag until fine. Finely chop remaining almonds and set aside for later.
Mix flour, sugar and ground almonds.
With fingers work in butter and vanilla until mixture "cleans" the bowl. Chill about an hour.
Roll dough into balls about 1-1/4 inches, then into rolls about 3-1/2 inches long. Finally, form these rolls into crescents.
Press tops into chopped almonds.
Bake on ungreased cookie sheet in 350°F or moderate oven for 12-15 minutes until lightly browned.
Cool on the cookie sheet about 10 minutes. While still warm, roll them in powdered sugar.
– Gigi Enchelmayer