Almond Crescents

• 1 cup slivered almonds, toasted
• 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 3/4 cup powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

1. Finely grind nuts, flour and salt in processor.
2. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light.
3. Add nut mixture and beat just until blended.
4. Cover; chill until firm, about 1 hour.
5. Preheat oven to 350F.
6. Lightly butter 2 heavy large baking sheets.
7. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper.
8. Place in crescent shape on baking sheet.
9. Bake until bottoms of cookies are just golden, about 15 minutes.
10. Transfer baking sheets to racks.
11. Cool cookies.
12. Sift 1/4 cup powdered sugar over.
13. (Can be made 3 days ahead.
14. Store airtight at room temperature.)

slivered almonds, flour, salt, powdered sugar, unsalted butter, vanilla, almond extract

Taken from www.epicurious.com/recipes/food/views/almond-crescents-4313 (may not work)