Roast almonds lightly in a pan, then grind in a food processor. Set aside.
Cream butter. Add sugar and egg yolks, mixing until sugar is completely dissolved.
Mix in Amaretto and ground almonds.
Add flour gradually, mixing until dough is smooth.
Take dough by spoonfuls, roll between hands into logs and bring ends forward to make a crescent.
Place cookies 1» apart on a buttered cookie sheet.
Bake about 15 minutes in a preheated 350°F / 180°C oven. Cool.
Roll cooled cookies in a bowl of icing sugar to coat them.
Store in a cool, dry place.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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