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.