Hungarian Hazelnut Crescent Cookies(Kifliks)

• 2 sticks (1 c.) unsalted butter, softened
• 1/2 c. sugar
• 1 large egg yolk
• 1 1/2 c. ground unblanched hazelnuts
• 2 c. sifted cake flour or regular flour
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 1/2 tsp. salt

1. In a large bowl, cream the butter.
2. Beat in the sugar; beat the mixture until it is light and fluffy.
3. Beat in the egg yolk and the hazelnuts.
4. Add the flour in 3 batches, stirring.
5. Stir in the vanilla, the almond extract and the salt.
6. Cover the dough with plastic wrap and chill for 30 minutes, or until it is firm but malleable.
7. With lightly floured hands, roll about 1 tablespoon of the dough into a 2 1/2-inch rope shape, then curve the rope into a crescent.
8. Arrange the crescents 1 inch apart on an ungreased cookie sheet.
9. Bake them in a preheated oven at 350u0b0 for 15 to 17 minutes, or until they are browned lightly.
10. Let the cookies cool on the cookie sheet on a rack for 5 minutes, then transfer them gently to the rack and let them cool completely.

unsalted butter, sugar, egg yolk, ground unblanched hazelnuts, cake flour, vanilla, almond extract, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257797 (may not work)