VIENNESE ALMOND CRESCENTS

Viennese Almond Crescents image

Provided by Molly O'Neill

Time 50m

Yield About 40 cookies

Number Of Ingredients 6

Ingredients

1 cup cool butter, cut into chunks
1/3 cup sugar
2/3 cup ground almonds
1 2/3 cup flour
1/8 teaspoon salt
1 cup powdered sugar

Steps:

Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the almonds. Combine the flour and salt and stir into the butter mixture.
Pinch off about 1 tablespoon of dough. Roll it between your palms to make a cigar shape. Place on a parchment-lined cookie sheet and gently curve it into a cresent. Repeat, placing the cookies 2 inches apart. Bake until the edges are barely golden, about 12 minutes.
Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving. Immediately before serving, dust with powdered sugar.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 8 milligrams, Sugar 5 grams, TransFat 0 grams