Almond Crescent
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- 1-1/2 lb (2 sticks) unsalted butter
- 2/3 cup sifted confectioners' sugar, plus more for
rolling
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup coarsely chopped almonds
- 2-1/3 cup sifted all-purpose flour
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- Heat oven to 350° F and line baking sheets with parchment
paper. Cream together butter and 2/3 cup sugar until fluffy.
Beat in extracts, then add almonds. Stir in flour and beat
until well mixed.
- Divide dough in half and roll each half into a log 1-inch
in diameter. Cut each log into 3/4-inch pieces, and roll
each piece into a cylinder 2 inches long. Place cylinders
1 to 2 inches apart on baking sheets, and form into crescents.
- Bake for 15 to 20 minutes, or until lightly golden. Let
crescents cool, then roll in additional sugar.
Makes 5 dozen crescents.
Martha
Stewart Cooking
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Almond Crecent recipes and more. Looking for holiday cooking
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