These traditional almond crescent cookies will almost melt in your mouth. To get the proper consistency in these cookies, make sure the almonds are finely ground, not chopped!
Almond crescentcookies are a truly international dessert. Austrians call them “vanillekipferl.” They are known as “rogaliki” in Poland. Italians call them “mezzalunas.” They taste like Chinese almond cookies and look similar to Lebanese mamool, Greek kourambiethes and Mexican wedding cookies.
A good shake of confectioners sugar makes it easy to see how the snowy sweets are holiday favorites. Variations include mixing in or rolling the dough in slivered almonds. Don’t like powdered sugar? Drizzle with chocolate instead. No matter how you modify the recipe, a handful goes perfectly with a cup of tea or hot cocoa.
Look for almond meal, also known as almond flour, in health-food and specialty stores for an even more original taste. Want to be ready for any occasion, bake the cookies ahead, and freeze up to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just before serving.
Almond crescent cookies are a very basic tea cookie recipe. They’re very buttery with a pronounced almond flavor. Matched with a cup of Earl Grey or Almond Rocker they’re a great excuse to call over friends on a rainy day for a small tea party of your own.
Yield: Makes 2 1/2 dozen cookies.
1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup of almond flour (can substitute ground almonds*)
1/4 cup of powdered sugar for sprinkling
*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.
1) Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
2) Add the flour and almond flour. Mix thoroughly.
3) Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.
5) For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.
* Also try, coconut, white chocolate, dark chocolate, pasticcio, sprinkles or any number of experiments, for we do love our endless almond crescent cookies!