Prep 30 mins
Cook 15 mins
Light and tender and they keep really well. One of our holiday favorites
- 2⁄3 cup blanched sliced almonds
- 1⁄3 cup sugar
- 1 cup unsalted butter
- 1 2⁄3 cups all-purpose flour
- 1⁄4 teaspoon salt
FOR THE TOPPING
- 1⁄2 cup superfine sugar
- 1⁄2 teaspoon cinnamon
- IN THE FOOD PROCESSER (preferred) ---------------.
- Process almonds and sugar until almonds are ground very fine.
- Cut the butter in chunks and, with the motor running, add.
- Process until smooth and creamy.
- Scrape down bowl.
- Add flour and salt, pulse until flour is just incorporated.
- OR IN THE MIXER--------------.
- Soften butter.
- Grind almonds.
- Mix sugar and cinnamon for topping.
- Combine almonds, sugar and butter in a mixing bowl, beat until light and fluffy.
- Add flour and salt, mix on low speed until combined.
- FOR EITHER METHOD--------------.
- Form dough into a thick disk, wrap in plastic or wax paper and refrigerate for 2 hours, or until firm.
- Preheat oven to 325 degrees f.
- Divide dough into 8 portions, work with one section at a time keeping the remainder in the fridge.
- Knead dough with floured hands until malleable, press into a square and cut into 8 equal portions.
- Roll each into a ¾.
- round ball.
- Roll each ball on a counter into a 3".
- cylinder with tapered ends.
- Bend to form a crescent.
- Place about 1".
- apart on a cookie sheet and bake for 14-16 minutes, until set, but not browned.
- Cool on pan for 10 mins and, while still warm, use a small angled spatula to dip and gently roll them in the topping.
- Place on a rack to cool, store in an airtight container for about a month.
These cookies were light and flaky, surrounded by a sweet cloud of cinnamon and sugar. I used the food processor method and it was quick and easy. I'll be making more batches of these cookies.