Categories: Cookies
Ingredients
- 2 1/2 cups sifted all-purpose flour
- 1 1/2 cups ground blanched almonds (about 1 cup whole almonds)
- 3/4 cup PLUS 2 Tbsp. (1 3/4 sticks) butter, softened
- 1/3 cup sugar
- 1 tsp. vanilla
- 4 squares semisweet chocolate, melted
- 1/2 cup chopped almonds
Directions
- Combine flour, ground almonds and salt on wax paper. Beat butter, sugar and vanilla in a large bowl until well blended. Stir in flour mixture until thoroughly combined. Cover; refrigerate about 1 hour or until dough is cold and firm enough to handle easily.
- Preheat oven to moderate (350 degrees).
- Pinch off pieces of dough the size of small walnuts. Roll with palms of hands on a lightly floured surface to 2 1/2-inch lengths; curve into crescents. Place 1-inch apart of ungreased cookie sheets.
- Bake in preheated moderate oven (350 degrees) for 12 minutes or until lightly golden. Remove from cookie sheets. While warm, roll in additional sugar; cool. To decorate, dip cookies in melted chocolate then in chopped almonds. Let stand until chocolate is firm.
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makes about 6 dozen