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1
In a food processor, process the almonds and sugar until the almonds are ground very finely.
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2
Cut the butter into a few pieces and add it with the motor running.
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3
Process until smooth and creamy.
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4
Scrape the sides of the bowl.
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5
Add the flour and sprinkle the salt on top.
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6
Pulse it just until the flour is incorporated.
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7
Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly.
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8
Refrigerate until the dough is firm, about 2 hours.
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9
For the topping, stir together the sugar and cinnamon until uniform in color.
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10
When ready to bake, preheat the oven to 325 degrees.
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11
Divide the dough into 8 portions.
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12
Work with 1 section at a time, keeping the remainder of the dough refrigerated.
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13
Knead the dough between floured hands until malleable.
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14
Pinch off a portion of the dough and roll it into a 1-inch-round ball.
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15
On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick.
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16
Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart.
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17
The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
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18
Bake for 14 to 16 minutes or until set but not brown.
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19
For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
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20
Cool the cookies on the sheets for 10 minutes.
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21
While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over.
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22
Finish cooling the cookies on wire racks.
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23
To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.
