Almond Crescent Cookies

From Christmas markets in Vienna, to your kitchen, these cookies are a delightful bite or Europe that you can bring home for the holidays. Rolled in icing sugar, these cookies are delicate with a little bit of nutty flavour to keep your family wanting more. Word to the wise: you’re going to want to make a big plate of these.

Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 22 minutes
Yield: 24 cookies

Ingredients

  • 250 g / 2 cups all-purpose flour
  • 72 g / 3/4 cup ground almonds
  • 1 g / 1/4 salt
  • 180 g / 3/4 cup Mirage margarine
  • 30 g / 1/4 cup icing sugar
  • 50 / 1/4 granulated sugar
  • 1 large egg
  • 10 ml / 2 tsp vanilla extract
  • 2.5 ml / 1/2 tsp almond extract
  • 120 g / 1 cup icing sugar, sifted (for rolling)

Directions

  1. In a large bowl, whisk together the flour, ground almonds and salt. Set aside.
  2. In a large bowl, using an electric mixer on medium speed, cream the Mirage margarine with the icing sugar and granulated sugar until light and fluffy; 3 minutes. Beat in the egg yolk, vanilla and almond extract.
  3. Reduce mixer speed to low and beat in the dry ingredients in two separate additions. Form dough into a disk, wrap in plastic and chill for 30 minutes.
  4. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  5. Scoop a heaped tablespoon of dough and roll into a log about 2 inches (5 centimetres) long. Form log into a crescent shape and place on prepared baking sheet. Repeat for the rest of the dough.
  6. Bake until slightly golden around the edges; 20 to 22 minutes. Allow to cool for 3 minutes, then roll in icing sugar. Place on a rack to cool completely.
  7. Almond Crescent Cookies can be stored in an airtight container at room temperature for up to 1 week.

Chef’s Notes:

  • Ground hazelnuts or pecans can be easily substituted for the ground almonds.

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