Almond Crescent

Chill the dough- I start with softened butter to bring the dough together, but the butter needs to have a chance to chill before baking. 1 hour is a minimum. If you skimp on the chill time, your cookies might spread and lose their crescent shape.

almond crescent

Almond flour- There is a difference between almond meal and almond flour. I like the texture of almond flour in this almond crescent cookies recipe. I find the coarse texture of almond meal is too crumbly and interrupts the smooth, melt in the mouth results that you want with these cookies.

Proper freezing techniques are essential to maintaining the best taste and texture in these cookies. You can freeze either the dough or the baked cookies. For the dough, shape the crescents and put them on a cookie sheet lined with parchment paper or a silicone mat.

A more robust version of almond cookies is almond shortbread cookies with delicious sweet butter flavor. One of my favorite almond desserts is almond joy cookies. It takes all the best parts of the candy bar and puts them into a fun, decadent cookie! Last but not least, my almond cookie recipe!

To make these gluten free I made them with 1 and 1/2 cups of almond flour and 2cups of rice flower or glutenfree flour alternative and then 2 1/2 teaspoons of xanthum gum for a binding agent (some premixed gluten free flour may already include a binder but if not you will have to add it). The rest of the ingrediants and bake time are the same ?

I might not bake (and eat too) cookies often, but I can never resist a few (dozens) of crescent cookies. Love their nutty and melt-in-your mouth texture; they also always remind me Christmas time. Wait, are you hinting that Christmas is on the way? ?

Almond crescent-shaped Christmas cookies... I've been waiting to make them a whole year. One of my most favorite Christmas cookies, even their name - CRESCENT - opens your imagination to something whimsical and winterish, evoking images of Nordic mythology, Lord of the Rings, or simply crescent moon suspended over winter land. I adore crescent shape in these almond holiday cookies. By the way, did you know that Crescent means Croissant in French? Yes, the bread roll was named Croissant for its crescent-like shape. I didn't know that until today. Maybe, I am the only one who did not know that: it never crossed my mind that croissant sounds a lot like a crescent. Croissants are worth making, too, if for their crescent shape alone (one more thing to add to my "to-do" list).

Needless to say, the almond crescent cookies did not last long, either, just like almond shortbread cookies with Amaretto didn't and Christmas cranberry noels didn't. However, in an improbable case that these cookies did last (which would only be possible if I had a lot of other equally yummy cookies laying around), then they could be kept in airtight container for about a month, and you can also freeze them. Not only pretty and delicious, but very practical holiday cookies indeed.

Almond crescents are my favorite cookies to make and eat at Christmas, so felt I had to share this recipe. I originally found this recipe in a Treasury of Christmas cookbook I picked up in the clearance section of Barnes & Noble back in the day. While I pretty much make it the same way, I do use extra chocolate and probably a few more sprinkles than they recommend.

Buttery, sandy, biscuit-like are the words that come to mind when describing the wonderful taste and texture of these crescent-shaped almond cookies from Umbria that remind me of the Russian tea cakes that my mother used to make at Christmas time.

It is time to get back to some holiday baking and no Christmas with my family would be complete without a couple of batches of almond crescent cookies. These crescent cookies are basically a short bread cookie, which is nice and easy to make, with chunks of almonds mixed in and they are coated with a dusting of snow like icing sugar. As with most shortbread cookies, these ones are nice a crispy on the outside and all buttery and good on the inside, seemingly melting in your mouth. The almond flavour really comes through and the chunks of almonds that appear as the cookie melts away are like finding little crunchy gems as you go. You could easily replace the almonds with any other nut and pecans are really good but I find that I keep coming back to these almond crescent moons that my mother always makes.

ingredients1 cup (2 sticks) butter, room temperature1/2 cup icing/powdered sugar1 teaspoon almond extract1/4 teaspoon salt2 cups flour1 cup almonds, coarsely choppedicing/powdered sugar to taste for dustingdirectionsCream the butter and sugar.Mix in the almond extract, salt followed by the flour and then the nuts.Shape 1 tablespoon of dough at a time into crescent moons and place them on a parchment lined baking sheet one inch apart from each other.Chill in the fridge for at least 30 minutes.Bake in a preheated 350F/180C oven until they just start to lightly brown, about 12-15 minutes.Sift the icing sugar over the still warm cookies. Similar Recipes:ShortbreadMaple Pecan ShortbreadOrange Shortbread Dipped in ChocolateLime MeltawaysChocolate Cherry Balsamic Goat Cheese ShortbreadChocolate Orange Rosemary ShortbreadWhipped ShortbreadCookie, Food, Recipe, Vegetarian

This is a typical kind of Christmas cookie. On an another blog, I saw a similar recipe dubbed Advent crescents. I love to bake ahead of time for Christmas, freezing cookies, so I can put together trays with a nice assortment of holiday goodies for colleagues, hostess gifts, and for our family on Christmas morning.

Then Jorge and the girls got their hands on them and they were gone within seconds. I swear I saw Jorge with one in each hand at one point. Once you frost them they are like warm almond filled donuts!

You eat these Almond Stuffed Crescent Rolls while they are still warm and soft and full of almond paste and drizzled with sweet almond icing. It is the perfect combination and they only take 20 minutes to make. Yay quick weekend breakfast!

ALMONDS - Use 1 cup of almonds and grind them in a food processor. I've always ground the almonds myself but technically speaking, you could also use almond meal (not almond flour) like the ones you can find at Trader Joe's.

The cookie dough can be made up to 48 hours before you plan to bake. Simply cover the bowl with plastic and refrigerate until your ready. Let the dough sit on the counter and come to room temperature before forming into crescent shapes.

There are a few cookies you can find every year on my Holiday tray. Chocolate Gingerbread Cookies, Honey Cinnamon Cookies and of course, crescent cookies. All these cookies are very popular with my boys and a must-make every Holidays. But there's a favorite even among these delicious bunch of cookies. Yes, there is.

`hi i am making these as we speak & i read all the comments before starting so i put a egg yoke in with the beated egg & sugar mix then added the flour it made the mix beautiful to handle I melded nice into crescents they tured out a treat i think we=e will be keeping these on our sweet list

I'm make these cookies as we speak, but running into a couple of problems! The dough does not stick together (they easily falls apart), so I can't form them into logs. And the almonds definitely do not go on it either.

Hi there - no you can't do that. I'm so sorry - I thought I had answered this already. Coconut flour soaks up a lot more moisture than almond so they function differently. You could try other options but I am not sure what to do right at this moment. Sorry!

These vegan almond crescent cookies are perfectly sweet, buttery richness in an updated, plant based version. This recipe is free from dairy, eggs, soy, and gluten, and is just as tasty as the traditional cookie!

Almond crescent cookies would be mine. Mildly sweet, buttery, simple. Like a soft, fluffy shortbread, covered in sugary powder. Mmm. Now mine are Vegan almond crescent cookies, and they are divine. Gluten free too, and still they have the same flavor and feel.

Melt in your mouth Almond Crescent Cookies. These buttery almond shortbread cookies are a classic for the Christmas holiday season. Crescent cookies are an easy 7-ingredient, eggless Christmas cookie recipe the whole family will love.

Sugar: I like to use both powdered sugar and granulated sugar in the cookies. The powdered sugar melts into the butter perfectly, while the granulated sugar adds additional sweetness. Traditionally, crescent cookies are coated or rolled in powdered sugar. I like to double coat my cookies. They appear much cleaner in appearance. If your powdered sugar is lumpy, be sure to sift it first. This will make a huge difference in the topping. Other takes on this cookie include no coating, one coating, or making an icing using powdered sugar and water.

Flavor: Vanilla extract is the perfect compliment to these cookies. I like to use Mexican vanilla extract in these cookies because it really adds a delicate vanilla flavor to the dessert dough. While freshly ground almonds add plenty of almond flavor, I like to use almond extract to give it an extra concentrated flavor profile kick.

Almonds: I buy sliced almonds or slivered almonds and grind them in my small food processor. I prefer them finely ground. Pecans, walnuts or no nuts may be substituted for almonds. Using no nuts will result in less cookie servings. This recipe uses two cups sliced almonds which yields roughly 1 cup ground almonds. Use as much or as little as preferred. The nuts may need to be worked into the dough. To incorporate the nuts fully, I sort of mush the dough into the nuts leftover on the bottom on the mixer bowl then flip the dough, knead it, and push the remaining nuts into the dough. Do this until they are all incorporated. 041b061a72