These nutty, buttery cookies are close relations of Snowballs, Mexican Wedding Cookies and Russian Tea Cakes. But since some in our family do not care for walnuts or pecans, I make these instead, and everyone is happy.
2 1/3 cups all-purpose flour
2/3 cup powdered sugar (plus more for rolling)
1 cup (2 sticks) butter, slightly softened and cut into pieces
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 cup coarsely chopped almonds
Heat oven to 350 degrees and line baking sheets with parchment paper.
In food processor, pulse together flour, 2/3 cup powdered sugar and butter until fine meal forms. Pulse in extracts and almonds, mixing until dough begins to hold together somewhat as pictured. The coarsely chopped almonds will also become more finely chopped in the process, which is what you want. (So if you are using a pastry blender instead of a food processor, you’ll want to chop the almonds more finely to begin with.)
If your ball of dough tends to crumble apart when you shape it, try giving it a squeeze in your hands first, for a few seconds; then shape.
Bake for 15-20 minutes at 350 degrees, until very lightly golden.
Allow to cool, then roll crescents in powdered sugar (or drizzle with melted chocolate.)