Almond Crescents

 

Buttery, crumbly, and not too sweet, but sweet enough. My mother has made Almond Crescents for many years, and this is her recipe. They are delicious with a cup of Earl Grey tea, sipped in front of the fire on a blustery day. 

Almond Crescents

1 cup blanched almonds, toasted at 350 degrees for 8-10 minutes, and cooled

1/4 teaspoon salt

1/4 cup sugar

In food processor, blend the almonds, sugar, and salt until very finely ground. Set aside.

1 cup butter

1/4 cup sugar

2 cups flour

1 teaspoon almond extract

1/2 teaspoon vanilla extract

You will also need about 3/4 cup of icing sugar to use after the cookies are baked.

In mixing bowling, beat the butter and sugar on high until creamy and light. Reduce speed and add the almond and vanilla extracts, then the flour and the almond mixture. 

Cover and chill for about 1 hour. Preheat oven to 325 degrees F. 

Shape dough, using about 1 rounded teaspoon, into a small ball, then roll into a log and form into a crescent. You may need to flour your hands to prevent sticking. If the dough is cold enough, this won't be necessary.

Place on parchment paper lined baking sheets. They will spread a little, but not much. Bake for 20 minutes or until lightly golden.

Immediately transfer to cooling rack. Sift icing sugar over the cookies generously. I like to sift the sugar over once when the cookies are hot, and once when they have cooled. They should be well coated.

Makes 5-6 dozen cookies.

Crunchy Vanilla Clusters

 

These sweet little morsels have few ingredients, and one of them is rather surprising. There are nuts - pecans and almonds - a bit of butter, lots of white chocolate, and the surprise ingredient - ramen noodles. I know. Weird. And oddly addicting. They are crushed and sauteed with the butter and nuts and add a savoury note to the white chocolate. 

I got the recipe from a Christmas with Southern Living 2000 hardback book. 

Crunchy Vanilla Clusters

1 (3 ounce) (100 g) package ramen noodles

3/4 cup pecan pieces

1/2 cup sliced almonds

2 Tablespoons butter

12 oz (340 g) white chocolate (I used Baker's)

Gently crush the ramen noodles, and discard the flavour packet. Melt the butter over medium-low heat in a skillet. Add the noodles, pecans, and almonds. Saute, stirring occasionally, until toasted. 

Turn the heat down to low and add the white chocolate. I let the chocolate sit on top of the mixture to soften, then begin stirring it gently. Conversely, you can melt the chocolate in the microwave and add it to the mixture. Coat the mixture thoroughly. 

Drop by tablespoons onto parchment paper. Let stand until firm. Place in fridge for quicker cooling. Store clusters in airtight container in the fridge, freezer, or if not too warm, at room temperature. 

Makes about 3 dozen.