2 cup to 2 1/2 c unbleached white flour
1 pkg dry yeast (about 1 tbsp)
1 cup sweet butter, room temp
2 egg yolks, beaten
3/4 cup sour cream
2 cup almonds, toasted and coarsely groun; d
2/3 cup to 3/4 c brown sugar, firmly packed
2 egg whites
1 pinch of salt
For the pastry, mix together the flour and yeast in a medium. bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours.
Prepare the filling by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
Preheat the oven to 375F. When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn." Make sure the point is on the bottom so the "horns" will not open up while baking.
Place the almond crescents on a lightly oiled baking sheet and bake for about 30 - 40 min, until golden and puffed.
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