Almond Crescents - ground almonds

Method

• In a shallow pan toast almonds lightly.
• In a bowl, cream butter until light and fluffy; add the 2 tablespoons powdered sugar and egg yolk, mixing well, stir in almonds.
• In another bowl, combine flour and baking powder; gradually add flour mixture to butter mixture, blend until smooth.
• Pinch off walnut size pieces of dough and shape into crescents.
• Place on ungreased baking sheets, about 1 inch apart.
• Bake in a 325° oven for 30 minutes.
• Let cool for 5 minutes.
• Sift 1 1/2 to 2 cups powdered sugar over top to cover cookies.
• Let stand until cool.
• Store in a tightly covered container.
• Makes about 30 cookies.