I have to admit that the first time I made these cookies I freaked out a bit. I made a double recipe and follow the instructions that my family been using for generations to the “T”. However for the life of me I was never able to get any of the dough to stick together! So after a hour or so of trying I decided to put everything aside and try again the following day. The next day mi madre showed me the proper of technique of working the dough into crescents. So don’t fret if the dough just not working for you. Just have to work it a bit more!
Oh, these cookies are absolutely amazing and can keep a long time (that never happens) and like the chef at worked said ‘Alex, you gotta make these fucking cookies again’.
1 cup (2 sticks) unsalted butter
2/3 cup sifted confectioners`sugar, plus extra for rolling
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup coarsely chopped almonds
2 1/3 cups sifted all-purpose flour.
Cream the butter and the 2/4 cup confectioners` sugar until fluffy. Beat in the vanilla and almond extracts, and then add the almonds. Stir in the flour and the beat until well mixed.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Divide the dough in half and form each half into a roll 1 inch in diameter. Cut each roll into ¾ inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on baking sheet, and form into a crescent (quarter moon ).
Bake for 15 to 20 minutes, or until lightly golden. Let cool, then roll in confectioners` sugar.