Viennese Almond Crescent Cookies

• Preheat oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper; and finely ground blanched almonds in a food processor.

• Cream softened butter and sugar using an electric mixer until fluffy and well combined. Then beat in vanilla extract.

• Add finely ground almonds and mix well. Using a spatula, mix in flour until just combined.
  
  

  
  

• Turn dough out onto a lightly floured surface and divide it into four pieces of approximately equal in weight. Work with one piece of dough and cover the rest to prevent moisture loss.
  
  
• Divide each portion into 6 or 7 smaller pieces of equal size. Roll each piece into a 2-inch cylinder and slightly taper the ends. Place it on prepared cookie sheet and curve the ends to make a crescent.
  
  
• Bake for about 20 - 25 minutes, or until cookies are firm to touch but still very pale.

• Cool these little Viennese almond crescents on baking sheet on a wire rack. A generous dusting of cinnamon sugar before serving is highly recommended.

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