Directions

Preheat the oven to 325°F.

Line two baking sheets with parchment paper and set aside.

Grind the almonds with the sugar in a food processor until the almonds are the consistency of fine bread crumbs. Add the flour, salt, and butter to the bowl of the food processor and pulse two or three times. With the motor running, add the almond extract and continue processing until the mixture begins to leave the sides of the bowl and forms a soft ball of dough.

Carefully remove the dough from the bowl and gather it into a ball. To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4-inch long ropes the thickness of your middle finger. Form a crescent or "C" shape and place them on the baking sheets, spacing them about 1 inch apart.

Bake on the middle shelf of the oven for 20 minutes. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.

Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well.

This recipe is featured on Season 12 - Episode 1211.