Categories: Cookies

Ingredients

• 2 1/2 cups sifted all-purpose flour
• 1 1/2 cups ground blanched almonds (about 1 cup whole almonds)
• 3/4 cup PLUS 2 Tbsp. (1 3/4 sticks) butter, softened
• 1/3 cup sugar
• 1 tsp. vanilla
• 4 squares semisweet chocolate, melted
• 1/2 cup chopped almonds

Directions

1. Combine flour, ground almonds and salt on wax paper. Beat butter, sugar and vanilla in a large bowl until well blended. Stir in flour mixture until thoroughly combined. Cover; refrigerate about 1 hour or until dough is cold and firm enough to handle easily.
2. Preheat oven to moderate (350 degrees).
3. Pinch off pieces of dough the size of small walnuts. Roll with palms of hands on a lightly floured surface to 2 1/2-inch lengths; curve into crescents. Place 1-inch apart of ungreased cookie sheets.
4. Bake in preheated moderate oven (350 degrees) for 12 minutes or until lightly golden. Remove from cookie sheets. While warm, roll in additional sugar; cool. To decorate, dip cookies in melted chocolate then in chopped almonds. Let stand until chocolate is firm.

5. makes about 6 dozen

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