Almond Kipferl Dutch Crescents Recipes

ALMOND KIPFERL - DUTCH CRESCENTS

Almond Kipferl - Dutch Crescents image

A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 6

Ingredients

1/3 cup butter or 1/3 cup shortening
1/2 cup sugar
2 egg yolks
1/8 teaspoon salt
1/2 cup blanched almond, ground
1 2/3 cups flour, sifted

Steps:

Preheat oven to 350F and lightly grease a baking sheet.
Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
Add egg yolks, one at a time, beating hard after each addition.
Add salt, ground almonds, flour and mix well.
Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
Arrange on prepared baking sheet into crescent shapes.
Bake for about ten minutes.

Nutrition Facts : Calories 61.3, Fat 3, SaturatedFat 1.2, Cholesterol 15, Sodium 21.3, Carbohydrate 7.6, Fiber 0.4, Sugar 2.9, Protein 1.2

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