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Almond Crescents

Categories: Breakfast, Cookies

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Golden bakers sugar is a finely ground, sandy brown, slightly caramelized sugar perfect for this cookie. You can find it in many specialty stores and online. If unavailable, look for bakers sugar or maple sugar.

Ingredients

  • 1 1/2 c. sliced almonds finely ground
  • 2 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 lb. butter unsalted, at room temperature
  • 1/2 tsp. Davis Baking Powder
  • 2 tsp. vanilla
  • 1 lg. eggs beaten
  • 1 2/3 c. golden bakers sugar divided

Instructions

Preheat the oven to 325 degrees F.  Line 2 cookie sheets with parchment or a silpat, for easier cleanup.

Grind the almonds to a fine powder in a food processor. In a medium sized bowl sift together the flour, Davis Baking Powder and salt, and set aside.

Using a stand mixer, fitted with the paddle attachment, cream the butter.  Add vanilla, followed by 2/3 cup of sugar and mix to combine.  

Add the ground almonds and combine, followed by the flour mixture and mix to combine.  Add the beaten egg; continue mixing just long enough to pull together into a cohesive dough.

Place the remaining sugar in a wide bowl.  Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon.  Roll in the reserved sugar and place on the prepared cookie sheets.  

Bake one sheet at a time for 18 to 20 minutes.  Cool and store in an airtight container.

Yield about 30 cookies.