Viennese Almond Crescents Recipes

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
• In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
• Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
• Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
• Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
• Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
• Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

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.

Steps:

• Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
• Preheat oven to 350 degrees F.
• Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
• Let cool 5 minutes. Dredge them in confectioners' sugar.

Steps:

• Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
• Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
• On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

Steps:

• Preheat oven to 300 degrees Farenheit.
• Grind the nuts (A mouli grater works quickly and easily).
• Work butter and sugar in a bowl until creamy.
• Add flour, salt, vanilla and nuts; mix until well blended.
• Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
• Cut into three-inch lengths.
• Place on ungreased cookie sheet, either on foil or parchment paper, curving them into "C" shapes about one inch apart, and bake 18 to 20 minutes.
• Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
• Makes about 6 dozen cookies.
• TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 - 3 minutes more. (Remember to turn oven down for the cookies.).

Steps:

• Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
• Preheat the oven to 350 degrees and line baking sheets with parchment paper.
• Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
• Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.

Steps:

• In a large bowl combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. Mix until thoroughly blended. Shape into a ball.
• Refrigerate dough, covered, for at least an hour.
• Meanwhile, make vanilla sugar. Place sugar in bowl or small container. With a sharp, pointed knife split the vanilla bean lengthwise. Scrape out seeds, mix seeds with sugar. Cut the pod into small pieces and mix with sugar.
• Preheat oven to 375 degrees.
• Shape cookies into 1 inch balls. Then take each ball and roll in palms and shape into 3 inch crescents.
• Place rolls 2 inches apart on ungreased cookie sheets.
• Bake for 10 - 12 minutes until set but not brown. let them sit a minute before removing from sheets to cool.
• Once cool to touch roll cookies in vanilla sugar