2/3 cup blanched sliced almonds
1/3 cup sugar
1 cup unsalted butter
1/4 teaspoon salt
Topping:
1/2 cup superfine sugar
1/2 teaspoon cinnamon
Soften the butter
Grind the almonds finely
In a large mixing bowl, combine the ground almonds, butter, sugar and beat until light and fluffy
Stir together the flower and salt and beat them into the mixture
Scrape the dough onto a piece of plastic wrap, press into a thick disc, wrap it tightly and
refrigerate about 2 hours until the dough is firm
For the topping, stir together the sugar and cinnamon
Preheat oven 325
Divide the dough into 8 portions
Kneed each section seperately
Pinch off a portion of the dough and toll it into a 3/4 inch round ball
On a lightly floured counter, roll each ball into a cylinder with tapered ends about 3 inches
long by 1/2 inch thick
Form each cylinder into a crescent shape and place on a cookie sheet 1 inch apart
Bake 14 to 16 minutes or until set - but not brown
For even baking, rotate cookie sheets
Cool the cookies on the sheets for 10 minutes
While they are slightly warm, dip them, one at a time, into the cinnamon sugar mixture, coating
all sides
Let cool