Viennese Almond Crescents

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This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup almond flour
1/4 teaspoon kosher salt
1 cup butter, softened
1/3 cup granulated sugar
1 cup powdered sugar

Procedure:

Preheat oven to 350.

Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond flour, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture, beat until combined. Chill 10 minutes.

Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350 for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool…

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