Almond crescent - polish rogaliki

Ingredients

• 1/2pound (2 sticks) Butter
• 1/2cup Sugar
• 1 Egg yolk
• 1teaspoon Vanilla extract
• 1/4cup Ground blanched almonds
• 1 2/3cups All-purpose flour
• Confectioners' sugar (Powdered sugar)

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Preparation

• Heat oven to 350 degrees. In a large bowl or stand mixer, cream butter and sugar until light and fluffy.
• Beat in egg yolk and vanilla, mixing well. Add almonds and flour,thoroughly incorporating.
• Using walnut-size pieces of dough, shape into a crescent and place on a tray lined with a baking parchment.
• Bake 20 minutes or until slightly brown on the edges. While still hot, roll in confectioners' sugar.
  
• Re-roll in confectioners sugar when cool and store tightly covered.