ALMOND CRESCENTS

By BobD

Ingredients

• 1/2 cup slivered almonds
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup (about) turbinado sugar

Details

Servings 20
Adapted from cooking.com

Preparation

Step 1

Process almonds, flour and salt until almonds are very finely ground. Transfer to bowl.

Cream butter and powdered sugar in processor until fluffy. Add extracts. Add flour mixture all at once and pulse just to combine. Chill dough about 1 hour.

Preheat oven to 300 degrees F and butter cookie sheet.

Shape dough into twenty 2 1/2- inch logs. Roll logs in turbinado sugar, pinch ends gently toward each other, forming crescent.

Place on cookie sheet, spacing evenly. Bake until just golden, about 30 minutes.

Cool 5 minutes on pan and transfer to rack to cool completely. Cookies can be made 1 week ahead; store in airtight container.