Chocolate Almond Crescents
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs), chilled and cut in pieces|
|Blanched toasted almonds||1 Cup (16 tbs), finely chopped|
|Semisweet chocolate pieces||1⁄3 Cup (5.33 tbs), grated|
|Egg yolks||2 , slightly beaten|
|Confectioners sugar||1 Tablespoon|
Blend flour, sugar, and salt in a bowl.
Cut in the butter with pastry blender or two knives until particles are the size of rice kernels.
Mix in the almonds and chocolate.
Add the egg yolks gradually, mixing thoroughly with a fork.
Gather dough into a ball, working with fingertips until mixture holds together.
Chill dough thoroughly.
Sift confectioners' sugar lightly and evenly over a flat surface.
Roll a third of the dough about 1/4 inch thick on the sugared surface.
Cut with a lightly floured crescent-shaped cookie cutter.
Transfer to lightly greased cookie sheets.
Repeat for remaining dough.
Bake at 350Â°F about 7 minutes.
Immediately remove cookies to wire racks.