1 cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1 tablespoon water
2 cups unbleached all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Mix together butter and confectioner’s sugar. Stir in flour, salt, vanilla and almond extracts, ground almonds and water. Mix well.
Using about a tablespoon of dough, roll pieces between the palms of your hands into little cigar shapes and form into crescent form.
Bake on ungreased sheet in a preheated 325 degrees F oven for 15-18 minutes.
While cookies cool, melt chocolate chips in a double boiler or in bowl in the microwave. When cookies are completely cool, frost with melted chocolate.