Food recipes
Viennese Almond Crescents
Viennese Almond Crescents Ingredients: butter, without salt sugars, granulated nuts, almonds wheat flour, white, all-purpose, unenriched salt, table sugars, powdered Directions: Preheat the oven to 350 degrees. Cream...
Viennese Almond Crescents
Ingredients:
butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
Directions:
Preheat the oven to 350 degrees.
Cream together the butter and sugar.
Add the almonds.
Combine the flour and salt and stir into the butter mixture.
Pinch off about 1 tablespoon of dough.
Roll it between your palms to make a cigar shape.
Place on a parchment-lined cookie sheet and gently curve it into a cresent.
Repeat, placing the cookies 2 inches apart.
Bake until the edges are barely golden, about 12 minutes.
Immediately transfer cookies to a rack to cool.
Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months.
Defrost 30 minutes before serving.
Immediately before serving, dust with powdered sugar.
Ingredients:
butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
Directions:
Preheat the oven to 350 degrees.
Cream together the butter and sugar.
Add the almonds.
Combine the flour and salt and stir into the butter mixture.
Pinch off about 1 tablespoon of dough.
Roll it between your palms to make a cigar shape.
Place on a parchment-lined cookie sheet and gently curve it into a cresent.
Repeat, placing the cookies 2 inches apart.
Bake until the edges are barely golden, about 12 minutes.
Immediately transfer cookies to a rack to cool.
Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months.
Defrost 30 minutes before serving.
Immediately before serving, dust with powdered sugar.