- 6
Ingredients
- 1 cup, plus 1 Tbsp all-purpose flour
- 2 oz blanched almonds
- 1/4 tsp salt
- 1 stick unsalted butter, softened
- 1 t. vanilla or almond extract
- 1/3 cup, plus 1 Tbsp confectioners' sugar
- 1 large egg yolk
- powdered sugar for coating
Preparation
Step 1
Makes 20 cookies.
Place the flour, almonds, and salt in the same food processor bowl. Pulse until the almonds are finely chopped, then set the mixture aside.
Mix the butter, vanilla bean seeds, and sugar in a bowl of a stand mixer fitted with a paddle attachment until fully combined. Add the egg yolk to the bowl and mix until creamy. Add the flour-almond mixture and continue mixing until fully incorporated.
Place a rack in the middle of the oven and preheat to 350°F. Line a cookie sheet with parchment paper.
Remove the dough from the fridge, and with your hands, roll the dough into 1/2''W x 3''L logs, making sure that the ends of the logs are slightly tapered, then curve the dough slightly to form a crescent shape. Place the crescents onto the prepared cookie sheet, about 1'' apart.
Remove the cookie sheet from the oven and place it onto a wire rack. Let the cookies sit for 3–4 minutes, then gently toss each one into the powdered sugar until completely coated on all sides. Let the cookies cool before serving.