Ingredients

• 2 1/4 cups flour
• 2 cups confectioners' sugar
• 1/2 cup blanched almond, finely ground
• 3 (9 g) packets vanilla sugar
• 1 pinch salt
• 1/2 lb cold unsalted butter, cut into small pieces
• 1/4 teaspoon lemon extract
• 1 tablespoon milk

Instructions

1. Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.

2. Add butter and lemon extract to well.

3. Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.

4. Sprinkle milk over dough, knead until smooth, and shape into a ball.

5. Cover with plastic wrap and refrigerate for 1 hour.

6. Preheat oven to 350 degrees F.

7. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.

8. Divide dough into 16 equal pieces.

9. Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.

10. Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.

11. Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.

12. Bake until goiden around edges, 12-14 minutes.

13. Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.

14. Transfer cookies to a rack to cool completely.

15. Cookies may be stored in airtight containers for up to 1 week.