Almond Crescent Cookies
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
- Total Time:
- Servings: 36
- Yield: Makes 3 dozen
Source: Body+Soul, December 2009
- 1/3 cup sugar
- 1/2 cup whole blanched almonds, finely ground
- 5 ounces (10 tablespoons) unsalted butter, room temperature
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- Vanilla sugar, for rolling
Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.