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1 1\/2 C. sliced blanched almonds <\/span><\/p>\n 1 C. unsalted butter, softened <\/span><\/p>\n 1\/2 C. sugar <\/span><\/p>\n 1 1\/2 tsp. vanilla extract <\/span><\/p>\n 1\/2 tsp. almond extract <\/span><\/p>\n 2 C. all-purpose soft wheat flour <\/span><\/p>\n Pinch of salt <\/span><\/p>\n Sifted powdered sugar <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level tsp.fuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.) Bake at 300\u00c2\u00b0 for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 1\/2 C. sliced blanched almonds 1 C. unsalted butter, softened 1\/2 C. sugar 1 1\/2 tsp. vanilla extract 1\/2 tsp. almond extract 2 C. all-purpose soft wheat flour Pinch of salt Sifted powdered sugar \u00c2\u00a0 Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture,…<\/p>\n