INGREDIENTS

INSTRUCTIONS

Source: Family Recipe /by Traudle Lessing.
Note : During the years, I make the same crescents instead of Almonds, I
take : 1/2 cup Ground Walnuts + 1/2 cup Haselnuts (Filbert) which I put
them in the toaster oven for 10 -15 minutes or untill nice brown, Between
my hands I rube them to remove the brown flaky skin,then I ground them.My
family says that they are much better then the origenal.
Cream butter and sugar until light and fluffy. Add 1/2 a cup flourone at a
time to butter .Then add the nuts , Vanilla essence and salt. Continue to
beat untill dough become slightly stif, You may add more flour. Shap dough
into a ball ,wrap in nylon seal and refrigerate for an hour.
Pinch off walnuts - size pieces of the chilled dough, place them on floured
board: Roll each one into a strip, an inch wide /1/2 inch thick. Shape to
crescet.
Arrange on baking sheets covered with baking paper at least 1/2 inch apart.
Bake in pre heate 350F hot oven for 15 - 20 minutes, or lightly brown, Cool
about 5 minutes and dust with icing sugar .
Keep ,in air tight container.
Note: I make my own icing suger by grounding in coffee grounder to fine
sugar dust.
Posted to JEWISH-FOOD digest V97 #299 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 16, 97

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