ALMOND CRESCENTS
Provided by Richard Flaste
Categories dessert
Time 2h45m
Yield About 5 dozen cookies
Number Of Ingredients 7
Steps:
- In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy.
- Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated.
- Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours.
- For the topping, stir together the sugar and cinnamon until uniform in color.
- When ready to bake, preheat the oven to 325 degrees.
- Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
- On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
- Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
- Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks.
- To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #hand-formed-cookies #desserts #fruit #oven #finger-food #holiday-event #kid-friendly #cookies-and-brownies #nuts #food-processor-blender #dietary #christmas #low-sodium #low-in-something #equipment #small-appliance #number-of-servings #presentation
You'll also love
Tristan Coetzee
[email protected]These almond crescents were a delicious and elegant treat. They were perfect for a special occasion.
Meichelle McClellan
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I would recommend using less sugar next time.
Vera Pearlxhook
[email protected]I love the simplicity of this recipe. The cookies are made with just a few ingredients and they're so easy to make. I will definitely be making these again.
Jason Tulick
[email protected]These cookies were delicious, but they were a bit too crumbly for my taste. I think I would chill the dough for longer next time.
Md Leon Ahmad Ahad
[email protected]I've never made almond crescents before, but this recipe made it so easy. They turned out perfectly and were a big hit with my family and friends.
joycee Ese
[email protected]These almond crescents were amazing! They were so easy to make and they tasted even better than I expected. I will definitely be making these again soon.
Aaron Prough
[email protected]These cookies were a bit dry for my taste. I think I would add an extra egg yolk next time.
Neha Akter
[email protected]I love these cookies! They're so easy to make and they always turn out great. I usually double the recipe because they disappear so quickly!
Muhamad Ali
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They were light and flaky, with a delicious almond flavor. I will definitely be making these again!
Munni Bgd
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I would recommend using less sugar next time.
San Frank
[email protected]I was a bit skeptical about making these cookies because I'm not a huge fan of almond flavoring. But I was pleasantly surprised! The almond flavor was very subtle and the cookies were perfectly sweet. I will definitely be making these again.
leo miller
[email protected]These cookies were delicious! The almond flavor was very prominent and the texture was perfect. I would definitely recommend this recipe.
Rabil Ghumman
[email protected]I've made these almond crescents several times now and they're always a crowd-pleaser. They're so easy to make and they always turn out perfect. I love the way the almond flavor pairs with the sweetness of the cookie.
Opakirite Princewill
[email protected]These almond crescents were a hit! They were so easy to make and turned out perfectly. I used a food processor to make the dough, which saved me a lot of time. The cookies were light and flaky, with a delicious almond flavor. I will definitely be mak