Almond Crescents

1. 1

   Finely grind nuts, flour and salt in processor.

2. 2

   Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light.

3. 3

   Add nut mixture and beat just until blended.

4. 4

   Cover; chill until firm, about 1 hour.

5. 5

   Preheat oven to 350F.

6. 6

   Lightly butter 2 heavy large baking sheets.

7. 7

   For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper.

8. 8

   Place in crescent shape on baking sheet.

9. 9

   Bake until bottoms of cookies are just golden, about 15 minutes.

10. 10

    Transfer baking sheets to racks.

11. 11

    Cool cookies.

12. 12

    Sift 1/4 cup powdered sugar over.

13. 13

    (Can be made 3 days ahead.

14. 14

    Store airtight at room temperature.)

* Per serving · 4 servings · Values may vary.

No additional tips available.