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 CRESCENTS III
Crescent shaped cookie with one half dipped in chocolate.
Provided by Terri
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 72
Number Of Ingredients 8
Steps:
- Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
- Form dough with hands into 3 inch lengths about pencil thin.
- Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
- While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 5 g, Fat 4.6 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 9 mg, Sugar 1.8 g
ALMOND CRESCENTS II
Crisp, delicate almond cookies. A Christmas Favorite!
Provided by Beth Bowles
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
- Chill dough until firm.
- Preheat oven to 325 degrees F (170 degrees C).
- Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
- While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!
Nutrition Facts : Calories 97.7 calories, Carbohydrate 8.3 g, Cholesterol 6.8 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 35.2 mg, Sugar 3.4 g
VANILLA ALMOND CRESCENTS
I grew up with mom making these treats only at Christmas. I was the one who got to taste the ones that broke. These are Extremely Fragile. But they are great. I have gotten compliments from people who don't like almonds. When I moved out of moms, I had to BEG her for the recipe. It is from an authentic German cookbook that Mom has had since she was a young woman. She had to translate ingredients and the measurements for me. The almonds need to be blanched and slivered. Prep time doesn't include the time to Blanche and sliver the almonds if you buy them with the skins on. At the end of the directions, is the directions for making vanilla sugar if you do not know how.
Provided by Tayders momma
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 7
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
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
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.
Nutrition Facts : ServingSize 2 Cookies, Calories 89 kcal, Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 71 mg, Fiber 1 g, Sugar 2 g
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.
Nutrition Facts : Calories 55 calories
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 CRESCENTS
Almond Crescents made with ground almonds, flavored with vanilla and dusted with powdered sugar. These buttery crescents are crisp on the outside and tender on the inside. They're perfect snowy cookies for the holidays!
Provided by Rebekah | Kitchen Gidget
Time 40m
Number Of Ingredients 8
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
These are delightfully crunchy and nutty shortbread cookies. They have a nice almond flavor. When dusted with powdered sugar, they look adorable. Add them to your cookie tray or give as a hostess gift. They're a simple cookie recipe and delicious!
Provided by Denise Nalepa-Hucke
Categories Cookies
Time 45m
Number Of Ingredients 5
Steps:
- 1. Cream together butter, almond extract, powdered sugar, and flour.
- 2. Mix in pecans.
- 3. Roll into crescents or balls.
- 4. Place on ungreased cookie sheet or parchment paper.
- 5. Bake 325 degrees for 25 minutes or until the ends brown just a little.
- 6. Cool on rack.
- 7. When cooled dust with powdered sugar and enjoy!
TOASTED ALMOND CRESCENTS
Makes 24 crescents
Number Of Ingredients 9
Steps:
- In the work bowl of a food processor, blend almonds with salt and ¼ cup granulated sugar until finely ground. (Do not overprocess, or nut butter will be created. The nut particles should stay separate and dry, not clump together.) In a medium bowl, and using a mixer at medium-high speed, beat butter, almond paste, and remaining ¼ cup granulated sugar until creamy, about 3 minutes. Reduce mixer speed to low; add almond mixture and flour, beating until combined. Add vanilla extract and almond extract, mixing until blended. Shape dough into a disk, wrap with plastic wrap, and chill for at least 1 hour. Preheat oven to 325°. Line 2 baking sheets with parchment paper; set aside. Using a 1-inch spring-loaded ice-cream scoop, scoop dough into mounds. Using your hands, roll mounds into balls. Roll balls between your hands to form 24 logs. Form each log into a crescent. Place crescents at least 2 inches apart on prepared baking sheets. Bake for 15 to 20 minutes, or until edges are lightly browned. Let cool on baking sheets for 10 minutes. Remove to wire racks; sprinkle with confectioners' sugar until well coated, and let cool completely. Crescents can be stored, at room temperature, in an airtight container for up to 7 days.
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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.
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