ALMOND CRESCENT COOKIES
This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.
Provided by staubenf
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 5.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 39.5 mg, Sugar 1.8 g
VIENNESE ALMOND CRESCENTS
Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
- In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
- Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
ALMOND CRESCENT COOKIES
These traditional cookies will almost melt in your mouth. To get the proper consistency in these cookies, make sure the almonds are finely ground, not chopped!
Provided by LifeIsGood
Categories Dessert
Time 1h
Yield 45 cookies
Number Of Ingredients 7
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
To me, it isn't Christmas until my kitchen is filled with these almond crescent cookies baking by the dozens. My husband, children and grandchildren all heartily agree!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 10 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 41mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CRESCENTS
A melt-in-your-mouth buttery cookie that's coated with powdered sugar and is made with a cookie mix. Check it out!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 60
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms.
- For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet.
- Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 6 g, TransFat 0 g
ALMOND CRESCENTS
Categories Cookies Food Processor Mixer Dairy Dessert Bake Almond Chill Bon Appétit
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.
- Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
ALMOND CRESCENT COOKIES
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 3 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70 g, Cholesterol 8 g, Fat 6 g, Protein 1 g, Sodium 1 g
ALMOND CROISSANTS
Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 1h
Yield 8 croissants
Number Of Ingredients 11
Steps:
- Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
- In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
- Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
- Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
- Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.
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
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ALMOND CRESCENTS RECIPE - DORIE GREENSPAN
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- Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a large bowl, using a hand mixer, beat the butter with the granulated sugar and salt at medium speed until light and fluffy, 3 minutes. Beat in both extracts. Reduce the speed to low and add both flours, mixing until just combined. Refrigerate the dough until firm, about 30 minutes.
- Scoop 12 rounded tablespoonfuls of the dough onto the prepared baking sheet. Using your hands, roll each ball into a 4-inch rope, then shape into a crescent; return to the baking sheet. If the dough gets too soft, refrigerate until firm. Bake the cookies, rotating the sheet halfway through baking, until lightly browned around the edges, 13 to 15 minutes. Transfer to a wire rack and let cool for 5 minutes.
- Sift the 1 1/2 cups of confectioners’ sugar into a shallow bowl. Dredge the warm cookies in the confectioners’ sugar; return to the rack and let cool completely. Repeat the baking and dredging with the remaining dough. Dust the cookies with additional confectioners’ sugar before serving.
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