This recipe for almond crescent cookies comes from my mother. She would always make them on special occasions and we loved them. They are a melt in your mouth delicacy that is actually very easy to make. These little cookies are a great addition to any cookie platter and are also a nice gift from your kitchen.
Almond crescent cookies are made with almond meal. Almond meal is simply ground peeled raw almonds. If you cannot find it you will have to do this yourself. In order to peel the almonds place them in a bowl and cover them with boiling water for a few minutes. The peels will slide off of the almond. Dry the almonds and put them in a food processor. Grind them until you have a coarse flour but do not turn them into a paste.
One of my biggest recommendations when you are making cookies is that your butter is soft. This will allow the butter and sugar to cream nicely without forming any lumps so make sure you take it out of the fridge a couple of hours before you start. This recipe requires that you cream the butter and sugar for about three minutes.
Depending on the size you want to make these you will get between 24 to 30 cookies.
This is what you are going to need for these exquisite almond crescent cookies:
Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1/3 cup (67 grams) white sugar
1 2/3 (210 grams) cups all-purpose white flour
2/3 (100 grams) cups almond meal
¼ tsp. salt
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat.
Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 11 to 12 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.
2 cookies – CALORIES 108.14; FAT 6.82 grs (sat 3.95; mono 1.99; poly 0.38); PROTEIN 2.09 grs ; FIBER 0.18 grs; CARBS 10.12 grs; CHOLESTEROL 16.28 mg; IRON 0.60 mg; SODIUM 20.63 mg; CALCIUM 17.03 mg