Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.
Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.
Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.
In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.
Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.
Note: Nutritional analysis is per cookie.
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