Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond meal, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture; beat until combined. Chill 10 minutes.
Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350° for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool on a wire rack. Sprinkle cookies evenly with powdered sugar.
These are almost like a shortbread with hint of almond. Very tender and as other reviewer stated just melt in your mouth I had accidentally added a tsp of pure almond extract but it was a lovely addition. I would make mine a little smaller next time to get the full 40 count. The suggestion to exaggerate the crescent shape is right on. This one's a keeper and a super light dusting of the confection sugar to make them pretty before serving is all that's needed.
These really were outstanding. I am hard to please when it comes to sweets because I don't care for sweets usually but these truly were outstanding. I could have done without powdered sugar as I don't care for too much sugar. Couldn't stop eating them :)
I was looking for recipes with almond meal when I found this one. It's fantastic, but I'm not sure what they were doing in Cooking Light. They're pretty caloric. I will definitely make these again and again
The cookies are absolutely outstanding. I have been making them since the recipe was published, and always get requests to make, and even sell them... Just need to be careful when taking them out of the baking sheet as they might break. i found that adding an extra minute to the baking time - helps the breakage. they are extremely tender, and freezable too. you must try it.
Good, not to sweet, very buttery cookie. The easiest way to portion them out to get 40 cookies is to use a kitchen scale and weight out about .5 oz of dough. Also, I lightly floured my cutting board when rolling and shaping so the cookies wouldn't stick. They spread a little when cooking, so you may want to exaggerate the crescent shape so it holds up to baking. Many of mine came out like half moons rather than crescents, but they still look good enough and taste yummy.
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