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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 2 14 cups all-purpose flour
- 18 teaspoon salt
- 12 cup blanched almond
- 23 cup superfine sugar
- 14 tablespoons cold unsalted butter, cut into very small pieces
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 34 cup confectioners' sugar, for sifting
Method
- Sift together flour and salt.
- In a food processor, grind almonds fine.
- Add superfine sugar and flour and salt.
- Pulse to combine.
- With machine running, slowly add pieces of butter through feed tube.
- Add yolks and vanilla.
- Process for 20 seconds.
- Divide dough into two pieces.
- Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.
- Line two baking sheets with parchment.
- Cut dough into 3/8-inch-thick pieces.
- Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart.
- Refrigerate for 30 minutes.
- Heat oven to 350F Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown.
- Transfer parchment with cookies to a wire rack; let cool 5 minutes.
- Sift confectioners' sugar over before serving.
