United States
FrancaisAlmond 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.
Nutritional Information
Per serving (1 cookie): Calories 130, Fat 7 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 10 g), Protein 1 g.
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Sheet Pan
Sheet Pan Liner