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Almond Crescent Cookies
Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: about 56 cookies
Preparation time: about 1 hour total
1 1/2 cups ground almonds, aka. almond flour
1/2 lb. unsalted butter
1 tsp. pure vanilla extract
2 tsp. pure almond extract
2/3 cup granulated sugar
2 1/2 cups sifted all purpose flour, sift first then
confectioner's sugar for sprinkling
Preheat oven to 325 F
It's best to use an electric mixer when making this
recipe. In the mixer's mixing bowl, cream the butter
first on medium speed to make it smooth and then on high
to make it light and fluffy. When it is fluffy add the
vanilla and almond extracts along with the ground almond
and mix in well on medium low speed. Now add the flour
and scrape down the sides of the bowl with a rubber
spatula and continue mixing until well mixed.
Turn out the dough on to waxed paper. With a small
scoop, make about 56 balls of dough and then roll the
balls between the palms of your hand to form a 4 inch
cigar shaped roll with tapered ends. Place on unbuttered
cookie sheets about 1 inch apart and bend the dough ends
to form a crescent shape. You will make about two pans
of cookies. Bake 18-20 minutes and rotate the pans in
the oven halfway into the baking process using the top
racks of the oven.
These cookies will be fragile, so let them cool for
about 2-3 minutes and then with a metal spatula
carefully remove them from the pan, to pans or plates
set on top of waxed paper and generously dust with
confectioner's sugar that you sift over the still warm
Store in a box, if possible, with plastic wrap between
the layers. If needed dust again with more
confectioner's sugar before serving.