Ethnic Eats Recipe (3)

contributed by Marta Runza of Marta's Restaurant

Ingredients

2 cups sifted all-purpose flour
1/2 cup sugar
1-1/4 cups blanched almonds, chopped very fine or ground
1 teaspoon vanilla extract
zest of one lemon
1/2 pound unsalted butter, softened
yolk of one egg, beaten
1/3 cup confectioners sugar or 1/3 cup regular sugar combined with 1 packet vanilla sugar

Directions

Combine flour and sugar in a large bowl. Make a well in the center and add vanilla extract, lemon zest, and almonds and mix well. Cut butter into the mixture with pastry blender or two knives. Add the egg yolk and use your hands to work in until the dough holds together and has a smooth, velvety texture. Wrap in waxed paper and chill for at least one hour.

Preheat the oven to 325 degrees. Lightly butter two 12" by 15" baking sheets. Some cooks prefer to line baking sheets with parchment paper.

Sprinkle a pastry or bread board or a sheet of waxed paper with a small amount of flour. Pinch off a small, walnut-sized piece of dough and roll out into a snake- about 211/2 inches long and 1/2 inch thick. Shape the snake into a semi circle or crescent. Arrange the crescents at least 1/2 inch apart on the baking sheet. Bake in oven for 15 - 20 minutes or until lightly browned. While still warm dust with confectioners' sugar, or roll each cookie in the sugar and vanilla sugar mixture. Makes 30-36 cookies.