|Soft butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Egg white||1 , lightly beaten|
|Finely chopped blanched almonds||3⁄4 Cup (12 tbs)|
|Red currant jelly||2 Tablespoon|
Cream the butter till light and fluffy.
Gradually beat in the icing sugar and add the vanilla and almond extract.
Sift together the flour and cream of tartar.
Work into the creamed mixture along with the nuts.
Sprinkle the water on the dough and, using your hands, blend the ingredients together to form a smooth dough.
Shape the dough into crescents, about 1 1/2 tsp for each.
Place on an ungreased baking sheet.
Bake at 300 degrees for 15 to 18 minutes or until lightly browned.
Remove from the pan, and while still warm sprinkle with or roll in the 1/2 cup sifted icing sugar.