- 1/2 cup slivered almonds
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup (about) turbinado sugar
Process almonds, flour and salt until almonds are very finely ground. Transfer to bowl. Cream butter and powdered sugar in processor until fluffy. Add extracts. Add flour mixture all at once and pulse just to combine. Chill dough about 1 hour.
Preheat oven to 300 degrees F and butter cookie sheet. Shape dough into twenty 2 1/2-inch logs. Roll logs in turbinado sugar, pinch ends gently toward each other, forming crescent.
Place on cookie sheet, spacing evenly. Bake until just golden, about 30 minutes. Cool 5 minutes on pan and transfer to rack to cool completely. Cookies can be made 1 week ahead; store in airtight container.
Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
Serving size = 1 pastry
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
98 calories; 6g total fat; 12mg cholesterol; 30mg sodium; 9g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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