Our neighbor Ilse brought these wonderful butterhorn cookies at our Garden Party last week.  They were so good and not too sweet I had to get the recipe.  The ingredients included yeast which was a first for me. I’ve never made cookies with yeast before.  I replaced  part of the flour with ground almonds. The filling was originally made from whisked egg whites with sugar and crushed almonds but I decided to just sprinkle it with ground almonds and roll the crescents in powdered sugar.

Ingredients:

• 1 cup all purpose flour
• 1 cup ground almonds
• 1 tsp baking powder
• a pinch of salt
• 1/2 cup (1 stick) cold  butter, cut into small pieces
• 2 egg yolks
• 1 1/2 tsp instant yeast
• 2 tbs warm water
• 1/2 tsp vanilla extract
• 1/4 cup ground almonds for filling
• powdered sugar for dusting and rolling

Directions:

1. Combine ground almonds, flour, salt  and baking powder in a bowl. Cut in butter. Set aside.
2. In a separate bowl, dissolve yeast in warm water.  Beat in egg yolks and vanilla extract.
3. Pour wet mixture into flour mixture. Mix well until it forms a soft dough. Refrigerate for at least one hour.
4. Divide dough into 4 pieces. Roll each piece into a ball. Dust workspace with powdered sugar and flatten each dough ball into a 9″ disc.
5. Cut each disc into 12 wedges. Sprinkle with ground almonds. Roll into crescents, starting from wide end.
6. Bake in preheated 400F oven for 10 – 12 minutes or until light brown.
7. Cool on wire rack and sprinkle with powdered sugar if desired.

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