Almond Crescents
These buttery, melt-in-your-mouth almond cookies are holiday classics in many cultures. In Mexico, they are known as Wedding Cakes; in Austria, they’re called Viennese Crescents; in Greece, they’re Kourambiedes.
Ingredients
- 1 cup butter
- 3⁄4 cup sifted icing sugar
- 1 tsp vanilla
- 2 tsp almond extract
- 2 cups all-purpose flour
- 1⁄4 tsp salt
- 1 cup ground almonds
- 2 cups icing sugar, for decoration
Preparation
- Cream butter and icing sugar until fluffy. Mix in almond extract and vanilla.
- Combine flour, salt and almonds in a separate bowl. Add to creamed mixture and beat until well-blended. Chill dough until slightly firm.
- Preheat oven to 350° F (175° C).
- Roll walnut-sized pieces of dough into short 2” ‘ropes’ and form into crescents. Space 1 1⁄2” apart on Sheet Pan lined with Sheet Pan Liner.
- Bake 1 sheet at a time for 12–15 minutes. Remove from oven and let cookies stand until slightly firm.
- Transfer to a cooling rack placed over Sheet Pan lined with Sheet Pan Liner. Sprinkle heavily with icing sugar. Cool cookies before storing.
Epicure Products Used
Nutritional Information
Per serving(1 cookie): Calories 130, Fat 7 g (Saturated 3.5 g, 0.2 0 g), Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 16 g (Fiber 1 g, Sugars 10 g), Protein 1 g.