Ingredients:

  • 1.25 cups (160g) all-purpose flour
  • 1 cup (100g) super fine almond flour
  • 0.75 cup (170g) cold unsalted butter, cubed
  • 0.33 cup (40g) confectioners' sugar
  • 1 tsp almond extract
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup (120g) confectioners' sugar for coating
  • 0.5 tsp vanilla bean powder (optional)

Instructions:

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a food processor, combine the all-purpose flour, almond flour, 1/3 cup sugar, and salt. Pulse 3 times to aerate and combine.
  3. Add the cold, cubed butter, almond extract, and vanilla extract. Pulse in 1-second bursts until the mixture resembles coarse sand.
  4. Continue pulsing just until the dough begins to clump together and holds its shape when squeezed.
  5. Scoop 1 generous tablespoon of dough and roll it into a 2-inch log between your palms.
  6. Place the log on the prepared baking sheet and curve the ends downward to form a crescent shape, tapering the ends slightly.
  7. Bake for 15 minutes or until the edges are just barely golden. Allow to cool for 5 minutes before the first coating of confectioners' sugar.