Ingredients
2 Sticks Unsalted Butter, Softened
6 tbs. Powdered Sugar
1 tsp. Almond Extract
2 c. All-Purpose flour
Pinch of Salt
1 c. Blanched almonds
6 tbs. Powdered Sugar
1 tsp. Almond Extract
2 c. All-Purpose flour
Pinch of Salt
1 c. Blanched almonds
Directions
- Preheat oven to 350 degrees F.
- To prepare the almonds, scatter them on a baking sheet and bake for about 15 minutes until golden brown.
- Let the almonds cool, then grind finely in a food processor.
- In a medium bowl, cream the butter with the sugar using an electric hand mixer until light and fluffy.
- Add the extract and blend.
- Add the flour, salt, and nuts, and mix at low speed until just mixed.
- Dump the mixture onto a lightly floured surface, and bead briefly to create a smooth dough.
- Break off pieces of dough and roll into 1 1/2 inch balls.
- Shape the balls into crescents and place on parchment lined baking sheets.
- Continue to finish the rest of the dough in the same manner.
- Bake for about 10 minutes or until the cookies just begin to brown.
- Cool until just barely warm, then gently roll in powdered sugar.
- Allow to cool completely, then roll in powdered sugar once more.
- Store in an airtight container until needed.
source:
https://www.italianfoodforever.com/2018/12/buttery-toasted-almond-crescent-cookies/?fbclid=IwAR35HddGDTbORlGEwro1CehIKuGDvGtwc44zMl05BLEjF4NuNF-hKDrpJPU
https://www.italianfoodforever.com/2018/12/buttery-toasted-almond-crescent-cookies/?fbclid=IwAR35HddGDTbORlGEwro1CehIKuGDvGtwc44zMl05BLEjF4NuNF-hKDrpJPU