Almond Crescents I Food

ALMOND CRESCENT COOKIES

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

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.

ALMOND CRESCENTS I

Steps:

• Cream butter or margarine with powdered sugar until light.
• Mix in brandy and water.
• Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
• Chill dough until stiff enough to mold.
• Preheat oven to 350 degrees F (180 degrees C).
• Shape dough into crescent shapes (Use about 1 teaspoon per cookie.)
• Dip into additional chopped almonds
• Bake on ungreased cookie sheet 12 - 15 minutes.
• Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.

ALMOND CRESCENTS (KOURABIEDES)

Steps:

• Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
• In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
• In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
• Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
• Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
• Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.

ALMOND CRESCENTS (MANDLOVE ROHLICKY)

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.

ALMOND CINNAMON CRESCENTS

Steps:

• Cream butter with 3 tablespoons sugar until light and fluffy.
• Add nuts and flour; mix well.
• Chill dough for easier handling.
• Roll into small pencil thickness logs and shape into crescents.
• Place on greased cookie sheets and bake at 325° for about 18 minutes.
• While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.

VANILLA ALMOND CRESCENTS

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
• Add cut up butter with a pastry cutter, fork or clean hands.
• Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
• In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
• Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
• Place your formed dough on an UNGREASED cookie sheet.
• Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
• Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
• Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
• To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
• Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
• To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
• Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.

ALMOND CRESCENTS

Steps:

• Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you're using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
• Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
• Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
• Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool.
• The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you'll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners' sugar before serving.

ALMOND CRESCENTS

Steps:

• Preheat oven to 350 degrees F. Place almonds in 9" by 9" metal baking pan. Bake almonds 8 to 10 minutes, until lightly toasted. Cool completely. Turn off oven.
• In food processor with knife blade attached, blend almonds with salt and 1/4 cup granulated sugar until almonds are very finely ground.
• In large bowl, with mixer at low speed, beat butter and remaining 1/4 cup granulated sugar until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy, about 3 minutes. Reduce speed to low; gradually beat in flour, almond extract, vanilla, and ground-almond mixture until blended. Divide dough in half; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or, place dough in freezer 30 minutes.)
• Preheat oven to 325 degrees F. Working with half of dough at a time, with lightly floured hands, shape dough by rounded teaspoons into 2" by 1/2" crescents. Place crescents, about 1 inch apart, on ungreased cookie sheet. Bake cookies 20 minutes or until lightly browned around the edges. Transfer cookies to wire rack. Immediately sprinkle confectioners' sugar through sieve over cookies until well coated; cool completely.
• Repeat with remaining dough. Store cookies in tightly covered container, placing waxed paper between layers if necessary.

ALMOND CRESCENT COOKIES

Steps:

• Pre-heat oven to 350° In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) ) and salt. Beat on low until combined.
• Bring dough together with your fingers. Break off small pieces and form into a crescent shape. Place on un-greased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar. Enjoy!

ALMOND CRESCENT COOKIES

Steps:

• In a large bowl beat the vegan butter, organic powdered sugar and the vanilla extract, with a hand mixer, until light and fluffy.
• Add the flour, baking soda, baking powder and mix well.
• Add the oats and almonds. Mix well.
• Shape into little long logs and then place on an ungreased cookie sheet.
• After they are placed on the sheet curve them into little crescents.
• Bake at 325° for 15 minutes.
• Remove from oven and place on wire racks.
• With a fine sieve, sprinkle the powdered sugar over the tops while the cookies are still warm.
• Let cool completely.
• Serve or refrigerate or freeze.

ALMOND CRESCENTS RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.

ALMOND CRESCENTS

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.)

FOODCHANNEL EDITOR

Steps:

• 1 Process almonds, flour and salt until almonds are very finely ground. Transfer to bowl. Cream butter and powdered sugar in processor until fluffy. Add extracts. Add flour mixture all at once and pulse just to combine. Chill dough about 1 hour. 2 Preheat oven to 300ºF and butter cookie sheet. 3 Shape dough into twenty 2 1/2- inch logs. Roll logs in turbinado sugar, pinch ends gently toward each other, forming crescent. 4 Place on cookie sheet, spacing evenly. Bake until just golden, about 30 minutes. Cool 5 minutes on pan and transfer to rack to cool completely. Cookies can be made 1 week ahead; store in airtight container.