Almond Crescents Recipe

Almond Crescents Recipe

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45 juta s/d 2.5 milyar listing 2018
Almond Crescents Recipe Almond Crescents Recipe Almond Crescents Recipe These classic holiday favorites are great for gift giving. Butter is essential to the exquisite texture and flavor. If you like, they can be shaped into 1-inch balls instead.
Almond Crescents Recipe

Almond Crescents Recipe

These classic holiday favorites are great for gift giving. Butter is essential to the exquisite texture and flavor. If you like, they can be shaped into 1-inch balls instead. Prep : 45 minutes plus chilling Bake : 20 minutes per batch
  • 1 cup blanched whole almonds (4 ounces), lightly toasted (Toasting Nuts**)
  • 1/2 cup granulated sugar
  • 1/teaspoon salt
  • 1 cup butter (2 sticks), softened (do not use margarine)
  • 2 cups all-purpose flour
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/cup confectioners’ sugar
  1. In food processor with knife blade attached, process almonds, 1/4 cup granulated sugar, and salt until almonds are very finely ground.
  2. In large bowl, with mixer at low speed, beat butter and remaining 1/cup granulated sugar until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 3 minutes. Reduce speed to low. Gradually add flour, ground-almond mixture, almond extract, and vanilla and beat until blended. Divide dough in half; wrap each piece with plastic wrap and refrigerate until dough is firm enough to handle, about 1 hour, or freeze about 30 minutes.
  3. Preheat oven to 325°F. Working with one piece of dough at a time, with lightly floured hands, shape rounded teaspoons of dough into 2" by 1/2" crescents. Place, 1 inch apart, on two ungreased cookie sheets.
  4. Bake until lightly browned around edges, about 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With spatula, transfer cookies to wire racks set over waxed paper. Immediately dust confectioners’ sugar over cookies until well coated; cool completely. Repeat with remaining dough. Makes about 72 cookies.
Each cookie : About 58 calories, 1g protein, 6g carbohydrate, 4g total fat (2g saturated), 7mg cholesterol, 34mg sodium.

Walnut or Pecan Crescents

Prepare crescents as directed but substitute 1 cup walnuts or pecans (not toasted) for almonds and omit almond extract.

Hazelnut Crescents

Prepare crescents as directed but substitute 1 cup toasted, skinned hazelnuts (filberts) for almonds and omit almond extract. Toasting Nuts

Toasting Nuts**

Toasting nuts brings out their flavor and, in the case of nuts such as hazelnuts, facilitates removal of the skins. To toast almonds, pecans, walnuts, or hazelnuts, preheat the oven to 350°F. Spread the shelled nuts in a single layer on a cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 10 minutes. Toast hazelnuts until the skins begin to peel away. Let the nuts cool completely before chopping. To skin hazelnuts, wrap the still-warm toasted nuts in a clean kitchen towel and let stand for about 10 minutes. Using the towel, rub off as much of the skins as possible (all of the skin may not come off). almond crescent cookies, almond crescents, almond crescents cookies, almond crescents recipe, crescent cookies, crescent roll recipes, kipferl, roasted nuts, roasted pecans, roasted pecans recipe, toasted pecans, toasting nuts, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Almond Crescents Recipe

Article Categories : Cookies & Confections

Almond Crescents Recipe

Almond Crescents Recipe

These classic holiday favorites are great for gift giving. Butter is essential to the exquisite texture and flavor. If you like, they can be shaped into 1-inch balls instead.

Prep : 45 minutes plus chilling
Bake : 20 minutes per batch

  • 1 cup blanched whole almonds (4 ounces), lightly toasted (Toasting Nuts**)
  • 1/2 cup granulated sugar
  • 1/teaspoon salt
  • 1 cup butter (2 sticks), softened (do not use margarine)
  • 2 cups all-purpose flour
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/cup confectioners’ sugar
  1. In food processor with knife blade attached, process almonds, 1/4 cup granulated sugar, and salt until almonds are very finely ground.
  2. In large bowl, with mixer at low speed, beat butter and remaining 1/cup granulated sugar until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 3 minutes. Reduce speed to low. Gradually add flour, ground-almond mixture, almond extract, and vanilla and beat until blended. Divide dough in half; wrap each piece with plastic wrap and refrigerate until dough is firm enough to handle, about 1 hour, or freeze about 30 minutes.
  3. Preheat oven to 325°F. Working with one piece of dough at a time, with lightly floured hands, shape rounded teaspoons of dough into 2″ by 1/2” crescents. Place, 1 inch apart, on two ungreased cookie sheets.
  4. Bake until lightly browned around edges, about 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With spatula, transfer cookies to wire racks set over waxed paper. Immediately dust confectioners’ sugar over cookies until well coated; cool completely. Repeat with remaining dough. Makes about 72 cookies.

Each cookie : About 58 calories, 1g protein, 6g carbohydrate, 4g total fat (2g saturated), 7mg cholesterol, 34mg sodium.

Walnut or Pecan Crescents

Prepare crescents as directed but substitute 1 cup walnuts or pecans (not toasted) for almonds and omit almond extract.

Hazelnut Crescents

Prepare crescents as directed but substitute 1 cup toasted, skinned hazelnuts (filberts) for almonds and omit almond extract.

Toasting Nuts

Toasting Nuts**

Toasting nuts brings out their flavor and, in the case of nuts such as hazelnuts, facilitates removal of the skins.

To toast almonds, pecans, walnuts, or hazelnuts, preheat the oven to 350°F. Spread the shelled nuts in a single layer on a cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 10 minutes. Toast hazelnuts until the skins begin to peel away. Let the nuts cool completely before chopping.

To skin hazelnuts, wrap the still-warm toasted nuts in a clean kitchen towel and let stand for about 10 minutes. Using the towel, rub off as much of the skins as possible (all of the skin may not come off).