Viennese Almond Crescents
- Total Time
- 20 minutes, plus 30 minutes' defrosting
- Rating
- Comments
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Ingredients
- 1cup cool butter, cut into chunks
- ⅓cup sugar
- ⅔cup ground almonds
- 1⅔cup flour
- ⅛teaspoon salt
- 1cup powdered sugar
Nutritional analysis per serving (40 servings)
87 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the almonds. Combine the flour and salt and stir into the butter mixture.
- Step 2
Pinch off about 1 tablespoon of dough. Roll it between your palms to make a cigar shape. Place on a parchment-lined cookie sheet and gently curve it into a cresent. Repeat, placing the cookies 2 inches apart. Bake until the edges are barely golden, about 12 minutes.
- Step 3
Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving. Immediately before serving, dust with powdered sugar.
Private Notes
Comments
1 and 2/3 cups is a volume measurement. What to do you mean by weighing the flour?
Dough must be refrigerated before baking or you have a very flat cookie.
Didn't work out for me, these spread terribly.
This recipe produced a tender subtly sweet cookie, though mine resembled large lima beans. Toasting the ground almonds made for a nuttier flavor but I'll add 1/4 - 1/2 tsp of almond extract to enhance the flavor on the next try.