- cup whole blanched almonds
- 1 cup all-purpose flour, divided
- 1/4 teaspoon salt
- 1 cup confectioners' sugar, divided
- 1/2 cup (1 stick) unsalted butter, chilled, cut into small cubes
- 1 tablespoon vanilla extract
Place almonds on a baking sheet and bake for about 8 minutes until fragrant and moderately toasted. Watch
carefully to ensure they do nut burn. Let cool slightly and place in a food processor with about 2 tablespoons of the flour. Pulse just until mixture resembles bread crumbs, and then add remaining flour, salt and 1/4 cup of sugar. Pulse another couple of times to mix well, then add butter and vanilla and process until mixture comes together as a dough. Remove from food processor, shape into a ball and cover. Chill for at least an hour or up to a day.
When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Pinch off tablespoons of dough and roll into short ropes. Bend into crescent moon shapes on baking sheets, leaving about two inches between cookies.
Bake 10 to 12 minutes, until bottoms of cookies are lightly golden. Let cool slightly (cookies will be very delicate and crumbly at this point) and then transfer to a wire rack. While still warm, sprinkle cookies with some of the remaining confectioner's sugar.