VIENNESE ALMOND CRESCENTS
Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
ALMOND CRESCENT COOKIES
This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.
Provided by staubenf
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners' sugar when cooled.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 5.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 39.5 mg, Sugar 1.8 g
VIENNESE CRESCENT HOLIDAY COOKIES
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
Provided by Debby Hawkins
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 33.5 mg, Sugar 6.8 g
VIENNESE CRESCENTS
This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 dozen
Number Of Ingredients 6
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.
VIENNESE ALMOND CRESCENTS
Provided by Molly O'Neill
Categories easy, quick, dessert
Time 50m
Yield About 40 cookies
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 8 milligrams, Sugar 5 grams, TransFat 0 grams
PATRICIA'S VIENNESE CRESCENTS
Provided by Patricia Reilly
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Walnut Vanilla Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 8
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.
VIENNESE CRESCENTS (ALMOND CRESCENTS)
These cookies always remind me of Christmas because they were always a staple in our family's Christmas cookies :)
Provided by Grace Zelekovic
Categories Cookies
Time 10m
Number Of Ingredients 11
Steps:
- 1. In a large bowl combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. Mix until thoroughly blended. Shape into a ball.
- 2. Refrigerate dough, covered, for at least an hour.
- 3. 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.
- 4. Preheat oven to 375 degrees.
- 5. Shape cookies into 1 inch balls. Then take each ball and roll in palms and shape into 3 inch crescents.
- 6. Place rolls 2 inches apart on ungreased cookie sheets.
- 7. Bake for 10 - 12 minutes until set but not brown. let them sit a minute before removing from sheets to cool.
- 8. Once cool to touch roll cookies in vanilla sugar
VIENNESE CRESCENTS
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 35m
Yield 72 crescents
Number Of Ingredients 6
Steps:
- Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat oven to 350 degrees.
- Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
- With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
- Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
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