Makes about 30 cookies
1 cup (2 sticks) butter
1 cup cane sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/4 cups unbleached flour
1 cup almond meal
confectioner’s sugar or 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Beat together butter and sugar until light and fluffy. Beat in extracts. Mix in flour and almonds.
- Using about 1 tablespoon of dough for each cookie, shape into logs and bend into crescent shapes. Place on greased cookie sheet and bake 15-18 minutes until light brown.
- While warm, roll crescents in confectioners’ sugar or drizzle with melted chocolate. Cool on racks and store in a tightly sealed container. You can also dip the ends in melted chocolate. Let cool on a wax paper-covered plate until chocolate is hard.
To melt chocolate: place chocolate chips in a small, heavy sauce pan over the lowest heat setting. Heat until melted, stirring.