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Almond Crescents

rpic_20170412171122_lg

Prep Time: 20 Minutes

Total Time: 40 Minutes

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Ingredients

  • 1 1/2 C. sliced almonds, finely ground
  • 2 1/2 C. all-purpose flour
  • 1/2 tsp. Davis® Baking Powder
  • 1/2 tsp. salt
  • 1/2 lb. butter, unsalted, at room temperature
  • 2 tsp. Spice Islands® Vanilla Extract
  • 1 2/3 C. golden baker’s sugar, divided
  • 1 egg, beaten

Directions

  1. Preheat the oven to 325° F. Line 2 cookie sheets with parchment for easier cleanup.
  2. Grind almonds to a fine powder in a food processor.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. Cream the butter (works best using the flat blade of a stand mixer), add vanilla, followed by 2/3 C. of the sugar. Add the ground almonds, followed by the flour mixture. Add the beaten egg, continue mixing just long enough until it pulls together into a cohesive dough. Place the remaining sugar in a wide bowl.
  5. Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon. Roll in the reserved sugar and place on the prepared cookie sheets.
  6. Bake one sheet at a time for 18 to 20 minutes. Cool and store in an airtight container.

Almond Crescents

rpic_20170412171122_lg

Prep Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

  • 1 1/2 C. sliced almonds, finely ground
  • 2 1/2 C. all-purpose flour
  • 1/2 tsp. Davis® Baking Powder
  • 1/2 tsp. salt
  • 1/2 lb. butter, unsalted, at room temperature
  • 2 tsp. Spice Islands® Vanilla Extract
  • 1 2/3 C. golden baker’s sugar, divided
  • 1 egg, beaten

Directions

  1. Preheat the oven to 325° F. Line 2 cookie sheets with parchment for easier cleanup.
  2. Grind almonds to a fine powder in a food processor.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. Cream the butter (works best using the flat blade of a stand mixer), add vanilla, followed by 2/3 C. of the sugar. Add the ground almonds, followed by the flour mixture. Add the beaten egg, continue mixing just long enough until it pulls together into a cohesive dough. Place the remaining sugar in a wide bowl.
  5. Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon. Roll in the reserved sugar and place on the prepared cookie sheets.
  6. Bake one sheet at a time for 18 to 20 minutes. Cool and store in an airtight container.

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