Cream butter with sugar; add egg yolks and vanilla. Beat until fluffy.(5 minutes +).Put 1 cup of flour in mixture and beat again. Add the almonds and beat again. Mix rest of flour in by hand on floured board, working and slightly kneading until smooth. Mixture should not be too dry. Refrigerate for 1 hour.

Shape into small crescents and bake at 350 F for 12 to 15 minutes or 325 F for 20 minutes or until slightly golden. Cool slightly and then roll in icing sugar. Cool completely and store in air tight container.

NOTE:

For softer, flatter crescents, use cake and pastry flour.

Recipe may be doubled.