2 1/2 c. sifted flour
1 tsp. baking powder
1 c. unsalted butter, softened
2 egg yolks
1 tbsp. sugar
1 tsp. vanilla
3/4 c. finely chopped blanched almonds
Powdered sugar

1. Sift flour and baking powder in bowl.

2. Cream butter in large mixer bowl until very light and fluffy, at least 5 to 10 minutes. (Do not beat less.) Beat in egg yolks, sugar and vanilla. Continue to beat until very light. Stir in almonds and flour mixture until smooth.

3. Shape dough into 1 1/2" crescents. Place 1" apart on ungreased baking sheet.

4. Bake at 350 degrees about 20 minutes or until pale golden (do not let brown). Cookies will be fragile.

5. While cookies are still on cookie sheet, sift generously with powdered sugar. Let stand until completely cooled. Carefully transfer to covered tin. Let stand 24 hours before eating. Makes about 2 1/2 dozen.