Ingredients
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1 cup (2 sticks/226 grams)butter
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1 cup (136 grams) ground unblanched almonds
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1/2 cup (70 grams) confectioners sugar
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2 cups (260 grams) sifted flour
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1/8 teaspoon salt
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pinch of salt
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1 teaspoon vanilla
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1/4 teaspoon almond extract
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finish
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1 cup confectioners sugar (more if necessary)
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1/4 teaspoon cinnamon
Directions
1
Done
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Preheat oven to 375F (180C). Prepare baking pans with parchment paper. |
2
Done
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In the bowl of an electric mixer, cream the butter and gradually add the sugar until light and fluffy. |
3
Done
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Add all other ingredients (aside from the finish), mix well. |
4
Done
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Form dough into a ball, cover with plastic wrap and refrigerate for one hour. |
5
Done
|
Remove from refrigerator, shape cookies into 1-inch (2.5cm) balls. With palm of hand roll into a 3-inch (7.5cm) log shape and then bend to form a crescent. |
6
Done
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Bake for 10 to 12 minutes until just lightly golden around edges. |
7
Done
|
While cookies are in oven, in a bowl mix together the confectioner's sugar and cinnamon. |
8
Done
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Remove cookies from oven, allow cool for 1-2 minutes and then roll in the sugar and cinnamon mixture. |