Rogaliki

Cream together the sweet unsalted butter and sugar in a large bowl until light and fluffy, approximately 3-4 minutes, using an electric mixer or by hand.

Beat in the egg yolk and vanilla extract until well combined, stirring until the mixture is smooth and pale.

Fold in the chopped blanched almonds gently, distributing them evenly throughout the butter mixture.

Sift the all-purpose flour into the bowl and fold it in carefully using a spatula until just combined; do not overmix, as the dough should remain tender.

Gather the dough and knead it gently 2-3 times on a lightly floured surface until it holds together, then refrigerate for 15 minutes.

Preheat the oven to 375°F (190°C) while the dough chills.

Divide the dough into small walnut-sized pieces and roll each into a ball, then gently shape each ball into a crescent or horn shape with tapered ends.

Place the shaped rogaliki on a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes until the cookies are light golden brown and firm to the touch.

Remove from the oven and cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Once completely cooled, dust the rogaliki generously with confectioner's sugar, coating all sides.