Ingredients:
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
1/2 cup superfine sugar
1/2 teaspoon cinnamon
Directions:
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 3/4 .
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.
Servings: Serve
Time preparation: 30 min.
Time total: 45 min.