|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground almonds||2⁄3 Cup (10.67 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
Cream butter and sugar thoroughly.
Add almonds and cream some more.
Work in sifted flour and salt and blend well.
Roll into pencil-thick pieces.
Cut into 7V%" lengths.
Form into crescents.
Bake on an un- greased tin at 350° F for about 12 minutes.
While still warm, dip in icing sugar mixed with a little cinnamon.