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Almond Clove Crescents

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  Ground almonds 1⁄2 Cup (8 tbs)
  Unsalted butter/Margarine 1 Cup (16 tbs), softened
  Egg yolk 1
  Powdered sugar 2 Tablespoon
  Brandy/1/2 teaspoon vanilla 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Teaspoon
  Powdered sugar 2 Cup (32 tbs)

Spread almonds in a shallow pan and toast in a 350° oven for 6 to 8 minutes or until lightly browned.
Let cool completely.
In large bowl of an electric mixer, beat butter until creamy.
Add egg yolk and the 2 tablespoons powdered sugar, mixing well.
Stir in brandy and almonds.
In another bowl, stir together flour and baking powder.
Gradually add to butter mixture, blending thoroughly.
Pinch off dough in 1-inch balls and roll each into a 3-inch rope.
Place ropes about 2 inches apart on ungreased baking sheets; shape into crescents.
Insert a whole clove in each crescent, if desired.
Bake in a 325° oven for 30 minutes or until very lightly browned.
Place baking sheets on racks and let cookies cool for 5 minutes.
Sift about half the 1 1/2 to 2 cups powdered sugar over a sheet of wax paper.
Transfer cookies to paper, placing them in a single layer.
Sift remaining powdered sugar over cookies to cover.
Let stand until cool.
Store airtight; remove clove (if used) from each cookie before eating.

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