FLEISCHER FAMILY HORNCHEN

1 1/3 cups sliced unblanched almonds (if almond flour is used, measure 1 cup)
1/2 cup superfine sugar
1 cup (2 sticks unsalted butter, slightly firm
2 1/4 cups all-purpose flour, spooned in and leveled
1/2 cup vanilla sugar (recipe follows)

Place the nuts and superfine sugar in the bowl of a food processor. Pulse five or six times, then process for 15 seconds. The nuts should be finely ground, but not mealy.

In a large bowl, knead the nut-sugar mixture, the butter, and one-third of the flour together. Note: if using pre-ground almonds, whisk them together with the sugar first, then knead in the butter and flour. Add the remaining flour in three more additions, kneading gently until incorporated.

TO SHAPE THE COOKIES:
Pinch off small pieces of dough and roll between your hands into 3/4-inch balls. Then roll each ball into strips 11/2 inches long, taper the ends, and form into crescents. Place the crescents 1 inch apart on ungreased cookie sheets. Chill for 1/2 hour.

WHEN READY TO BAKE:
Position the shelves in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F.

Bake the hornchen for 8 minutes or until the tips just begin to brown. To ensure even browning, toward the end of baking time, rotate the pans top to bottom and front to back (this ensures even baking).

Let the cookies cool for about 5 minutes and while still warm, roll in vanilla sugar. Place on wire racks and air-dry for 2 to 3 hours.

VANILLA SUGAR
Makes 2 cups

1 (6- to 7-inch) vanilla bean
2 cups superfine sugar, spooned in and leveled

Position the shelf in the center of the oven. Heat the oven to 325 degrees. Place the vanilla bean on a small cookie sheet and toast for 8 to 10 minutes. Remove from the oven and let cool.

Break the vanilla bean into 1-inch pieces and place it and the sugar in the work bowl of a food processor fitted with the steel blade. Pulse five or six times, then process for 2 minutes; pulse 3 or 4 times, and then process again for 1 minute or until the bean is pulverized. Pass through a fine strainer and discard any small particles of bean.

Makes 9 dozen (1 3/4-inch) cookies
Source: Great Cookies by Carole Walter