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 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 inch 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 to 40 minutes, until golden and puffed.
Recipe from "Sundays at Moosewood Restaurant"