Almond Crescents
Makes ???
Ingredients:
2 cups | 500 mL | butter |
2 cup | 500 mL | icing sugar |
2 | 2 | eggs |
2 tsp | 10 mL | vanilla extract |
5 cups | 1250 mL | white flour |
2 cups | 500 mL | almond flour |
Instructions:
- Beat the butter and icing sugar until smooth.
- Beat in the eggs and vanilla.
- Separately, mix the white flour and almond flour.
- Combine the wet and dry ingredients.
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Form the dough in crescents. Roll the dough into "snakes" the thickness of a pencil and cut them into slices 5 - 7 cm (2 - 3 in) long. Bend the snakes into a crescent shape and pu them on a cookie sheet.
- Or just roll the dough into balls.
- Bake at 325°F (175°C) for about 15 minutes. Remove the cookies when the edges just start to turn brown. Don't bake more than one sheet at a time or you will never be able to get the icing sugar on them all before they cool.
-
Roll the cookies in icing sugar.
- The icing sugar will only stick while they are still warm (preferably still hot).
- Icing sugar will stick to your fingers. This is not a problem.
Notes:
- You can also dip the cookies in melted chocolate. Or half of each cookie.
- I previously had a different recipe for almond crescent cookies. I think this one is easier and tastes better.
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