Viennese Almond Crescents

• 7.5 ounces all-purpose flour (about 1 2/3 cups)
• 2/3 cup almond meal
• 1/4 teaspoon kosher salt
• 1 cup butter, softened
• 1/3 cup granulated sugar
• 1 cup powdered sugar

1. Preheat oven to 350u0b0.
2. Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond meal, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture; beat until combined. Chill 10 minutes.
3. Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350u0b0 for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool on a wire rack. Sprinkle cookies evenly with powdered sugar.

almond meal, kosher salt, butter, sugar, powdered sugar

Taken from www.myrecipes.com/recipe/viennese-almond-crescents (may not work)