Best 13 Almond Crescent Recipes

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray several cookie sheets with cooking spray.
• With a mixer, beat the butter with sugar until light and fluffy.
• Add vanilla extract and almond extract, beat until incorporated.
• Stir in the flour and almonds. Work flour mixture into a firm dough.
• Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
• Place on greased cookie sheets and repeat until all dough is used.
• Bake 12-15 minutes or until light brown.
• Sift powdered sugar into a small shallow bowl.
• While the cookies are still warm , roll the crescents in the powdered sugar.
• Cool on racks.

ALMOND CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.

ALMOND CRESCENT COOKIES

Steps:

• Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
• Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

ALMOND FILLED CRESCENT ROLLS

Steps:

• Preheat oven, with rack in center, to temp on crecent roll package.
• Grate the almond paste on the large hole side of the grater.
• With electric mixer, blend together the grated almond paste, sugar and butter until combined.
• Beat on high until creamed, for at least 2 minutes.
• Add egg and beat on high until a smooth paste, about 1 minute.
• Mix in flour until just incorporated.
• Unroll dough and separate into triangles.
• Spread with filling and almond slivers, if using.
• Roll dough towards point of triangle and curve into crescent shape.
• Bake according to time on package.
• Refrigerate any remaining filling for up to 4 days.
• *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.

RASPBERRY-ALMOND CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.

VANILLEKIPFERLN (GERMAN ALMOND CRESCENT COOKIES)

Steps:

• Cut the vanilla beans lenthwise and scrape out the cream.
• Mix the vanilla cream together with the sugar.
• Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
• Work to form a smooth dough.
• Wrap in plastic wrap and refrigerate for 1 to 2 hours.
• Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
• Cut off every 7 cm (3") and bend to form a half-moon.
• Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.
• Carefully remove the Kipferln from the baking sheet.
• While still warm roll in remaining vanilla sugar.
• Let cool.
• Sprinkle with sifted icing sugar.
• (opt.).

RASPBERRY ALMOND CRESCENT COOKIES

Steps:

• In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
• In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
• Gently knead the dough just til a ball forms.
• Wrap dough with plastic wrap and refrigerate for several hours til firm.
• Divide dough into 4 portions.
• On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
• Turn each dough circle over. (So they are sugar side-up.).
• In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
• Spread thin layer of the mixture thinly over each circle.
• With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
• Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
• Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!).
• Sprinkle all with sugar.
• Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
• Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
• Makes 48 crescent cookies.

RASPBERRY ALMOND CRESCENT COOKIES WITH COCONUT

Steps:

• 1. In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized. In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened. Gently knead the dough just til a ball forms. Wrap dough with plastic wrap and refrigerate for several hours til firm. Divide dough into 4 portions. On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well! Turn each dough circle over. (So they are sugar side-up.) In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well. Spread thin layer of the mixture thinly over each circle. With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza. Roll each wedge up (loosely), beginning with the wide end, and roll towards the pointed end. (Just like you do crescent rolls.) Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!) Sprinkle all with sugar. Bake at 350 degrees for 17 minutes or til just set and very lightly browned. Immediately and carefully remove with a sharp spatula to wire racks to cool. They will set completely as they cool. Makes 48 sweet, buttery, flaky crescent cookies.

ALMOND RASPBERRY CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375.
• 2. Unroll crescent rolls and separate.
• 3. Place 1 teaspoon of jam and approximately 1 teaspoon of almond paste in center of large end and roll up. Be careful that the filling is contained. The almond paste I get is in a roll so I slice a thin slice. If in a can, crumble or flatten it out.
• 4. Place on ungreased baking sheet.
• 5. Mix together the melted butter and almonds and top the rolls with it.
• 6. Bake for 10 to 12 minutes until golden.
• 7. Remove to a rack to cool and sprinkle with powdered sugar.
• 8. Alternate topping - Try drizzling with icing - 1/2 c powdered sugar, dash almond extract, stir in milk by teaspoon until drizzling consistency.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

CHOCOLATE-DIPPED ALMOND CRESCENT MOONS

Steps:

• Place almond paste, powdered sugar, sugar, and salt in processor. Using on/off turns, process until mixture resembles course meal. With machine running, gradually add egg whites through feed tube; process until blended. Transfer to bowl. Chill dough until slightly firm, about 1 hour. Preheat oven to 350. Line 2 baking sheets with parchment paper. Place sliced almonds in bowl. Using damp hands, roll scant 1/4 cup dough into 5-inch log. Roll log in almonds to coat. Transfer to prepared sheet, bending to form horseshoe shape with 1-1/2 inch space between ends. Repeat, spacing cookies 1 inch apart. Bake cookies until golden brown around edges, ~ 23 minutes. Cool cookies on sheets. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Working with 1 cookie at a time, dip ends into chocolate, tilting bowl if necessary, to coat 1 inch of each cookie end. Return cookies to parchment paper. Chill cookies to set chocolate coating, about 15 minutes.

ALMOND CRESCENT COOKIES

Steps:

• 1. Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
• 2. Add the flour and almond flour. Mix thoroughly. Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape.
• 3. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown. Dust with powdered sugar.
• 4. For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.
• 5. Enjoy the full recipe with details @ http://goo.gl/QZMedZ