1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy. 2. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. 3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour. 4. Preheat the oven to 350°F. 5. Lightly butter two 12x15-inch baking sheets. 6. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick. 7. This will make it about 2-1/2 inches long. 8. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet. 9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack. 10. Dust with confectioners' sugar. 11. Many people prefer "vanilkove rohlicky" a few days old. ---------------------------------------------------------------------------
Nutrition
Ingredients
