Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 70 cookies
Ingredients:
- ½ cup ground peeled almonds (or walnuts)
- 1 ½ cups flour
- ½ cup sugar
- ¾ cup softened unsalted butter
- 2 egg yolks
- 1 vanilla bean, split lengthwise (the scraped-out seeds)
- Vanilla sugar for coating
Preparation:
Preheat the oven to 350°F. Roll each bowl into a log and cut into about 20 equal pieces. Form pieces into small cylinders and taper the ends into dull points. Bend each cylinder into a crescent shape.
Transfer the crescents onto a baking sheet with parchment paper and bake in the oven until light golden, about 10-15 minutes. Don’t over bake the cookies or they will be dry and crumbly. Remove the cookies from the oven. While still warm, toss them gently in vanilla sugar (or regular sugar). The cookies need to be warm in order for the sugar to stick.
Let cool completely and store in an airtight container.
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