These are traditional Austrian Christmas cookies. They are very delicate in texture and are similar to butter cookies in flavor. This recipe comes from my grandmother and can be easily doubled.
3.7 oz (105 gram) cold butter
2 oz (55 gram) ground blanched almonds
1.2 oz (35 gram) icing sugar
4.9 oz (140 gram) flour
Pinch of salt
Preheat oven to 320 degrees F.
On a clean counter, mix together the dry ingredients. Cut in the butter. With you hands, use a rubbing action to work the butter into the dry ingredients. Pick up some of the dough in your hands and rub your hands together, drop the dough, pick up a new batch and repeat until the dough holds together.
Knead the dough briefly.
Roll the dough into a ball. Divide into three or four batches and roll
each batch into a 1” diameter sausage. Put into the fridge until cool.
Remove one batch from the
fridge. (The other batches can be frozen
and made at a later date.) Slice off 1/8 inch
thick pieces and roll them into a 1/4 inch
thick pencil shape and then bend them until they are the shape of a crescent
moon.
Bake 10-14 minutes, these cookies should not brown on top, the bottom may get golden.
While still hot, generously sprinkle icing sugar on the cookies.
Store in a dry, air tight container.
