Almond Crescents Mandlove Rohlicky Recipes

Steps:

• Preheat oven to 300°F.
• In food processor:
• Mix together flour, 1/2 cup powdered sugar, and ground almonds.
• Add in butter, and extracts and pulse until dough comes together.
• In mixer:
• Cream butter and extracts.
• Add in flour, 1/2 cup powdered sugar, and ground almonds.
• Forming crescents:.
• I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick.
• You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference.
• This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer).
• Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup.
• Store in airtight container.

Steps:

• Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
• Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
• Preheat the oven to 350°F.
• Lightly butter two 12x15-inch baking sheets.
• Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
• This will make it about 2-1/2 inches long.
• Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
• Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
• Dust with confectioners' sugar.
• Many people prefer "vanilkove rohlicky" a few days old.