Almond Crescent Cookies
By yyt123
5 Pictures
Ingredients
- 2/3 cup blanched, sliced almonds, toasted
- 1/2 cup white sugar
- 1 cup unsalted butter, cold, just out of refrigerator
- 1 2/3 cups bleached all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup powdered sugar
Details
Servings 40
Level of difficulty Average
Preparation time 40mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Put almonds and sugar into food processor and process until almonds are finely ground. Cut cold butter into small pieces and add it to the food processor. Process until the mixture resembles coarse meal.
Step 2
Add flour and salt to food processor, process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. And by the way, 1/2 cup white sugar is more than enough for 1 2/3 cups of flour because you will be sprinkling each cookie with powdered sugar in the end.
Step 3
Shape dough as a disk, wrap it in a plastic wrap, put in the freezer for 30 minutes, then in the refrigerator for 30 minutes. Or refrigerate it for at least 2 hours.
Step 4
Divide dough into 4 portions and work with each portion separately, keeping the rest of the dough in the refrigerator to keep it cold. Pinch a portion of the dough and roll it between the palms of your hands in a small ball, then into a small cylinder. When you roll each ball, the cold dough will become more malleable. Form each cylinder into crescent shape with pointed ends.
Step 5
Place each crescent on an ungreased cookie sheet and keep the cookie sheet with crescent shaped cookies in the refrigerator until all cookies are shaped. Also keep the dough in the refrigerator when not using it. It is important to keep cookie dough cold before baking to achieve the right cookie consistency. The cookies will require 2 cookie sheets.
Step 6
Bake for about 12-15 minutes until cookies are set but not brown at 325 F.
Step 7
Cool cookies on a wire rack. Using sifter, sprinkle cookies with powdered sugar.
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