Viennese Almond Crescents

1. 1

   Preheat oven to 350u00b0.

2. 2

   Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond meal, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture; beat until combined. Chill 10 minutes.

3. 3

   Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350u00b0 for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool on a wire rack. Sprinkle cookies evenly with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.