ALMOND CRESCENTS

Makes about 40 cookies


2 1/4
cups all-purpose flour
1/8
teaspoon salt
1/2
cup (3 ounces) blanched almonds
2/3
cup superfine sugar
14
tablespoons (1 3/4 sticks) cold unsalted butter, cut into very small pieces
3
large egg yolks
1
teaspoon pure vanilla extract
3/4
cup confectioners' sugar, for sifting


1. Sift flour and salt. In a food processor, grind almonds fine. Add sugar, sifted flour, and salt. Pulse to combine. With machine running, slowly add pieces of butter through feed tube. Add yolks and vanilla. Process for 20 seconds. Divide dough into two pieces. Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.


2. Line two baking sheets with parchment. Cut dough into 3/8-inch-thick pieces. Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart. Refrigerate for 30 minutes.


3. Heat oven to 350°. Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown. Transfer parchment with cookies to a wire rack; let cool 5 minutes. Sift confectioners’ sugar over before serving