- 1/2 pound (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 tsp. vanilla extract
- 1 cup ground blanched almonds* (or ground walnuts)
- 2 cups all-purpose flour
- 2/3 cup powdered sugar, for dusting
Instructions:
- Place a rack in the upper 1/3 of the oven and preheat to 350°. Grease cookie sheet or line with parchment paper and set aside.
- In the bowl of a stand-mixer, beat butter until pale and creamy. Sift powdered sugar over the top and beat until well combined.
- Stir in vanilla extract and ground almonds. Gradually - gently - incorporate flour until all combined.
- Remove bowl from mixer stand. If necessary, knead dough slightly until well blended.
- Pull off chunks about 2 tsp. in size. Roll gently into a compact ball and then into a log. Shape log into a crescent and place on prepared pans, 1 1/4 inches apart.
- Bake one sheet at a time, about 10-12 minutes, flipping the cookie sheet halfway through baking. Take the cookies out when they're very slightly browned. They taste better when they're lighter in color.
- Let the cookies rest on the cookie sheet until slightly firm. Remove to racks to cool.
- Sift/dust powdered sugar over cookies while still slightly warm. Once cooled, store in an airtight container.
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