In the absence of any delicious snack foods in our house, I know it's time to break out a new batch of cookies. This recipe is Almond Horns (p. 107), a delicious butter cookie so named for it's curved shape, and also sometimes referred to as "almond crescents". These cookies were quite simple to make. The recipe did call for whole almonds to be toasted and processed, but you could easily use pre-sliced almonds (that's what I had on hand) and I did not toast them, to no ill effect.
The dough definitely needs to be chilled prior to handling; it is rather sticky. Once it is refrigerated, however, it is manageable. I only baked the cookies for 17 minutes as opposed to the recommend 20, and they came out crisp and golden.
The powdered sugar was a bit of a mess, and despite numerous cleanings and wipe-downs, left our floor feeling tacky, but hopefully that will dissipate with a good mopping.
These cookies were absolutely marvelous and only lasted two days. I couldn't keep my hands off them. I left a tell-tale powdered sugar trail wherever I took them though, so no denying who ate them!
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