Ingredients
2/3 cup blanched almonds2 cups all-purpose flour1/2 cup sugar1/2 teaspoon salt3/4 cup plus 2 tablespoons cold butter, cubed3 large egg yolks2 tablespoons cold water1/2 cup chopped pecans, toasted1/2 cup dried cranberries, choppedConfectioners’ sugar
Preparation
Pulse almonds in a food processor until finely ground. Add flour, sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour.
Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents.
Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners’ sugar. Cool on wire racks. Sprinkle with additional confectioners’ sugar. Store in an airtight container.
