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Almond crescent cookies with sprinkles

Julia's Album
  • 40 minutes
  • Serves 48

INGREDIENTS

2/3 cup

blanched, sliced almonds, lightly toasted

1/2 cup

white sugar

1 cup

unsalted butter, cold, just out of refrigerator

1

and 2/3 cups bleached all-purpose flour (sifted or aerated flour – see my note below)

1/8 tsp

salt

lots of sprinkles