Almond Crescents
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup all purpose flour
- 3/4 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 10 g(3%)
- Cholesterol 14 mg(5%)
- Fat 8 g(13%)
- Fiber 1 g(4%)
- Protein 2 g(4%)
- Saturated Fat 3 g(17%)
- Sodium 33 mg(1%)
- Calories 120
Preparation 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.)
Preparation 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.)
