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Chocolate Almond Crescents

Gary.Parker's picture
Ingredients
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Butter 1 Cup (16 tbs), chilled and cut in pieces
  Blanched toasted almonds 1 Cup (16 tbs), finely chopped
  Semisweet chocolate pieces 1⁄3 Cup (5.33 tbs), grated
  Egg yolks 2 , slightly beaten
  Confectioners sugar 1 Tablespoon
Directions

Blend flour, sugar, and salt in a bowl.
Cut in the butter with pastry blender or two knives until particles are the size of rice kernels.
Mix in the almonds and chocolate.
Add the egg yolks gradually, mixing thoroughly with a fork.
Gather dough into a ball, working with fingertips until mixture holds together.
Chill dough thoroughly.
Sift confectioners' sugar lightly and evenly over a flat surface.
Roll a third of the dough about 1/4 inch thick on the sugared surface.
Cut with a lightly floured crescent-shaped cookie cutter.
Transfer to lightly greased cookie sheets.
Repeat for remaining dough.
Bake at 350°F about 7 minutes.
Immediately remove cookies to wire racks.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut

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