Almond Crescents Ii Recipes

Steps:

• In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy.
• Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated.
• Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours.
• For the topping, stir together the sugar and cinnamon until uniform in color.
• When ready to bake, preheat the oven to 325 degrees.
• Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
• On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
• Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks.
• To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.

Steps:

• Pastry: For the pastry, mix together the flour and yeast in a medium bowl.
• Cut in the butter with a pastry fork until the mixture resembles coarse meal.
• Stir in the egg yolks and sour cream and mix well.
• The mixture will still be crumbly.
• Form the dough into a ball using your hands, working it as little as possible.
• The less you knead, the more tender the pastry will be.
• The dough will be tacky.
• Wrap it in waxed paper and chill it for at least 2 hours.
• Prepare the FILLING by combining the ground almonds and sugar in a small bowl.
• Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
• Preheat the oven to 375 F.
• When the dough is thoroughly chilled, divide it into three balls.
• Using a floured rolling pin, roll out three circles about 1/8" thick.
• Work on a well-floured surface to prevent the dough from sticking.
• Cut each circle into eight pie-shaped wedges and spread the wedges with the filling.
• Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a"horn.
• "Make sure the point is on the bottom so the"horns" will not open up while baking.
• Place the almond crescents on a lightly oiled baking sheet and bake for about 30- 40 min, until golden and puffed.

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

Steps:

• 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.
• 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.
• 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.