Here’s another recipe from my Grandma. They’re a version of russian tea cakes. She liked the crescent shape because the edges get a little crisper while the centers are still flaky.
First I ground the almonds in the food processor and then added the sugar and pulsed that a few times with the ground almonds. Last I added the softened butter and flour and pulsed it until I had a nice evenly textured dough.
I used a 1 TB cookie scoop to portion the dough.
When they were finished baking I rolled them, while still hot, in the sugar vanilla mixture.
They’re delicious with some cold milk or even better with a hot cup of black coffee. Enjoy!
1/2 C. Sugar
1 C. ground Almonds
2 C. Flour
Mix all together. Make crescents.
Bake 350°F -30 min.
Mix 4 TB Sugar and a few drops of Vanilla. Roll baked crescents in mixture.