ALMOND CINNAMON CRESCENTS
Make and share this Almond Cinnamon Crescents recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 28m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter with 3 tablespoons sugar until light and fluffy.
- Add nuts and flour; mix well.
- Chill dough for easier handling.
- Roll into small pencil thickness logs and shape into crescents.
- Place on greased cookie sheets and bake at 325° for about 18 minutes.
- While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.
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Raj Verma
[email protected]I've made these almond cinnamon crescents several times now and they're always a hit. They're the perfect combination of flaky pastry and sweet, cinnamony filling.
Manny Suarez
[email protected]These crescents are so flaky and buttery. They're the perfect treat for any occasion.
Hassiem Scholtz
[email protected]I love the combination of almonds and cinnamon in these crescents. It's the perfect balance of sweet and savory.
Sbususisiwe Mbhele
[email protected]These almond cinnamon crescents are a holiday tradition in my family. We make them every year and they're always a hit.
Robert Pleester
[email protected]I'm not a baker, but even I was able to make these crescents. They're so easy and they taste like they came from a bakery.
Dheeraj Ray
[email protected]These crescents are so addictive! I can't stop eating them.
Emihle Sigijimi
[email protected]I made these for a bake sale and they sold out in minutes. Everyone loved them!
DinoCarrot
[email protected]These are the best almond cinnamon crescents I've ever had! The recipe was easy to follow and the results were amazing.
Sonia Olivo
[email protected]I've tried this recipe twice now and both times they've turned out perfect. The crescents are flaky and buttery, and the almond cinnamon filling is just the right amount of sweetness.
Aj David
[email protected]These almond cinnamon crescents were a hit at my last party. They were so easy to make and they tasted delicious. I'll definitely be making them again.