- Yield:Makes about 30 crescents
- Active time: 30 minutes
- Total time:50 minutes
- 3 sticks unsalted butter, at room temperature
- 1 cup confectioner’s sugar, plus more for coating (about 2 cups)
- 1 egg yolk
- ¼ teaspoon almond extract
- 2 cups flour
- ½ teaspoon salt
- 1 cup almonds, toasted and chopped
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, beat together butter and sugar until creamy. Beat in egg yolk and almond extract.
In a small bowl, whisk together flour and salt. Beat into butter mixture until just combined. Stir in almonds.
Flour your hands because the dough will be sticky. Take about a tablespoon of dough and form it into a crescent. Repeat with remaining dough. Bake cookies for 20 minutes, or until lightly golden.
While cookies are baking, pour 2 cups of confectioner's sugar into a shallow bowl. When cookies come out of the oven, let them cool until they are still warm but easy to handle. Gently roll cookies in confectioner's sugar to coat. Once cool, dust cookies with more confectioner's sugar, if desired.