Ingredients

The following ingredients have 22 Servings
  • 1 pound unsalted butter (room temperature)
  • 1 pound chopped almonds
  • 2 large egg yolks
  • 3 cups confectioner’s (powdered) sugar, separated
  • 1 teaspoon vanilla
  • 3-5 cups flour

Instruction

  • Preheat oven to 350 degrees F. Beat the butter slowly for 15 minutes. I used an electric mixer for this on a medium low speed setting.
  • Slowly add the two egg yolks, 1 cup confectioner’s sugar, vanilla, and a little of the flour.
  • Continue to beat, slowly adding the chopped almonds and more flour, until a soft dough forms. Scrape the sides of the bowl periodically to make sure all ingredients are well mixed.
  • You want the dough to be pliable and easy to form without being too greasy/buttery.
  • Roll the dough into crescent or round shapes. I used a little less than 2 tbsp of dough per cookie.Bake on ungreased cookie sheet for 15-25 minutes in a 350 degree oven till lightly golden. Remove cookies from the oven.
  • Allow to cool, .then dust with the remaining 2 cups of confectioner’s sugar.According to Rena’s recipe, they need to be generously coated in the sugar, not just a little sprinkle. So don’t be shy with it—powder away!