Almond Crescent Cookies

Preheat oven to 325°F (160°C).

Cream together the shortening and sugar until light and fluffy, about 2-3 minutes of beating.

Fold in the ground blanched almonds, sifted flour, and salt until the dough just comes together.

Divide dough into small portions and roll each piece into a log about 2 inches long and ½ inch thick.

Curve each log gently into a crescent shape and place on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for 12 minutes until the edges are lightly golden but the cookies remain pale.

Remove from oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Mix together confectioners' sugar and cinnamon in a shallow bowl.

While cookies are still warm, gently roll or dip each crescent in the cinnamon-sugar mixture to coat completely.