Almond Crescents

1. 1

   Sift together flour and salt.

2. 2

   In a food processor, grind almonds fine.

3. 3

   Add superfine sugar and flour and salt.

4. 4

   Pulse to combine.

5. 5

   With machine running, slowly add pieces of butter through feed tube.

6. 6

   Add yolks and vanilla.

7. 7

   Process for 20 seconds.

8. 8

   Divide dough into two pieces.

9. 9

   Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.

10. 10

    Line two baking sheets with parchment.

11. 11

    Cut dough into 3/8-inch-thick pieces.

12. 12

    Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart.

13. 13

    Refrigerate for 30 minutes.

14. 14

    Heat oven to 350F Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown.

15. 15

    Transfer parchment with cookies to a wire rack; let cool 5 minutes.

16. 16

    Sift confectioners' sugar over before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.