Almond Crescents (Mandlove Rohlicky) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This has been a family favorite for many, many, years, I usually make a double batch to ensure having them around for more than a day! The recipe comes from the now defunct Country Cooking magazine in an article on Czechoslovakian cooking. I grind my almonds in my Cuisinart and mix the recipe up in it also, but a mixer will also work fine. (I guessed on the yield, they make a full tray plus). Ingredients:
1 cup flour |
1 cup almonds, finely ground |
1/2 cup powdered sugar |
1/2 teaspoon salt |
1/2 cup butter |
1 1/2 teaspoons vanilla extract |
1 teaspoon almond extract |
1 cup powdered sugar, for dusting |
Directions:
1. Preheat oven to 300°F.
2. In food processor:
3. Mix together flour, 1/2 cup powdered sugar, and ground almonds.
4. Add in butter, and extracts and pulse until dough comes together.
5. In mixer:
6. Cream butter and extracts.
7. Add in flour, 1/2 cup powdered sugar, and ground almonds.
8. Forming crescents:.
9. I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick.
10. You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference.
11. This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer).
12. Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup.
13. Store in airtight container.
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