Almond Crescents

  1. In a food processor, process the almonds and sugar until the almonds are ground very finely.
  2. Cut the butter into a few pieces and add it with the motor running.
  3. Process until smooth and creamy.
  4. Scrape the sides of the bowl.
  5. Add the flour and sprinkle the salt on top.
  6. Pulse it just until the flour is incorporated.
  7. Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly.
  8. Refrigerate until the dough is firm, about 2 hours.
  9. For the topping, stir together the sugar and cinnamon until uniform in color.
  10. When ready to bake, preheat the oven to 325 degrees.
  11. Divide the dough into 8 portions.
  12. Work with 1 section at a time, keeping the remainder of the dough refrigerated.
  13. Knead the dough between floured hands until malleable.
  14. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
  15. On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick.
  16. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart.
  17. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
  18. Bake for 14 to 16 minutes or until set but not brown.
  19. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  20. Cool the cookies on the sheets for 10 minutes.
  21. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over.
  22. Finish cooling the cookies on wire racks.
  23. To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.

blanched, sugar, unsalted butter, flour, salt, sugar, cinnamon

Taken from cooking.nytimes.com/recipes/3743 (may not work)

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