- 1 cup sifted powdered sugar
- 1 vanilla bean, grated
- 2 3/4 cups sifted cake flour
- 2/3 cup ground blanched almonds
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1/2 cup cold water
How to Make It
Combine powdered sugar and vanilla bean, stirring well. Cover and let stand 24 hours.
Combine flour, almonds, sugar, and vanilla extract in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill at least 45 minutes.
Divide dough into 1-inch balls; shape each ball into a crescent-shaped cookie. Place on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. Roll cookies in reserved powdered sugar mixture.