You’ll need:
2 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter
3/4 cup blanched ground almonds
1/2 cup powdered sugar
For the coating:
3 1/2 oz chocolate (about 1/2 cup chopped)
3 1/2 tbsp butter
Mix the dough, pinch off small pieces, roll them into small cylinders about 6 inches long and 1/4 inch thick. Shape them into crescents and place on a greased or parchment-lined baking sheet. Bake pale at 350°F (180°C) for about 15 minutes. Be careful that the crescents stay light in color. Roll each warm cookie in powdered sugar.
Melt the chocolate and butter gently over low heat. Dip the ends of the crescents in the chocolate mixture and place on foil or a cooling rack to set.
