7/8 c. (1 3/4 sticks) unsalted butter, room temp.
1/2 c. sugar
2 egg yolks
1 tbsp. vanilla
Pinch salt
1 c. finely ground blanched almonds
2 2/3 c. sifted all-purpose flour
1 c. Vanilla Sugar (recipe follows)

1. Beat butter, sugar, yolks, vanilla and salt in large bowl until fluffy.

2. Add almonds and 1 2/3 cups of the flour. Blend on low speed just until combined. Stir in remaining flour by hand. Divide dough into 4 equal pieces; wrap in plastic. Refrigerate at least 1 hour or overnight.

3. Preheat oven to moderate, 375 degrees. Lightly grease baking sheets.

4. Form 1/4 dough with hands into 12" rope. Cut into 12 (1") lengths. Shape 3" logs, tapering ends to points. Blend into crescents; place 1" apart on prepared sheets.

5. Bake in preheated moderate oven, 375 degrees, for 12 to 15 minutes until very lightly golden. Cool on racks until cool enough to handle but still very warm.

6. Place Vanilla Sugar in medium size bowl. Carefully roll warm cookies in sugar to coat, 3 at a time, using a fork. Transfer to racks placed over wax paper. Sift remaining sugar over cookies.

7. Store cookies in single layers between sheets of wax paper in air tight containers for up to 2 weeks.

VANILLA SUGAR: Fill half pint jar with 10X (confectioners') sugar. Bury split vanilla bean in sugar and cover. Let stand for several days for vanilla flavor to permeate sugar.