Рецепт Almond Crescent Cookies
According to my hand-scribble notes, this recipe was from my (now long gone) Bon Appetit Sept. 1995 issue. I’ve tried several other similar type of almond cookie recipes over the years but I’ve found none that compare to the tender buttery and flaky cookies this recipe produces. This is the one cookie that the Mister always ask for every year around the holidays. And if I could only make 1 kind of cookies for the rest of my life, this would be the one.
Almond Crescent Cookies
I’m a little late this year with the holiday baking but these cookies are so good, I think they should be for anytime of the year. It’s not a difficult recipe, although my SIL would argue the shaping of the cookies takes a skilled hand. Not really, just a little know-how.
Adapted From Bon Appetit Sept. 1995
Ingredients:
- 2 Cups unsalted butter, room temperature
- 3/4 Cups sugar
- 2 tsp vanilla extract
- 4 Cups all purpose flour
- 1 1/2 Cups (~9 oz) whole almonds
- 1 tsp salt
- Powdered sugar for dusting
Preheat oven to 350° F.
Combine ¼ cup of flour, whole almonds and salt in food processor. Blend until almonds are finely chopped.
Beat butter, sugar and vanilla until well blended. Combine almond mixture to remainder of flour and add ½ cup at a time to butter mixture, mixing until mostly incorporated before adding more. Mix dough until everything is fully incorporated.
Work with 1 tablespoon dough at a time, shape dough into generous ½” diameter logs, tapering at the ends. To get a quick log, I first roll the dough into a ball with the palms of my hand and then roll it into a log using my palms. Lickety split. Turn ends towards each other slightly to form crescent. I use my thumb to help shape the inside of the crescent while using my index finger to bend the tapered end. Place cookies on ungreased baking sheets, spacing evenly. These don’t spread much so you can get quite a bit on a cookie sheet. I usually place them about 1″ apart.
Bake for 17 minutes until the edges turn slightly brown and center is firm to the touch. Cool cookies on the baking sheets on cooling rack for 10 minutes. Move cookies to cooling rack and cool completely. Dust cookies in powdered sugar. Store in air tight container in the refrigerator for up to 5 days.
Since I store these stacked on top of each other, I like to dust the bottom of the cookies with powdered sugar since they tend to lose some of the sugar to the top layer as they are stacked. I’m very generous with the powdered sugar because of this. If you’re storing them single layer, shouldn’t have a problem.
Also, the recipe can be halved if you don’t want to be tempted to devour them all by yourself (which we are). Or just make the whole batch and share with your favorite persons!