Chocolate Almond Crescent Cookies Recipes

CHOCOLATE ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

ALMOND CRESCENT COOKIES

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.

CHOCOLATE ALMOND CRESCENT COOKIES

Steps:

• Heat oven to 350º.
• In a small bowl, combine ground almonds, powdered sugar, and almond extract.
• Stir in egg white.
• Melt chocolate in a small dish and stir into almond mixture, mixing in well.
• Allow crust to come to room temperature (or if you can't wait to get started, heat for about 20 seconds on defrost in your microwave).
• Unfold/ unroll both pie crusts as directed on package (if you are making your own pie crusts, form both of them in a round circle measuring 11" across).
• Place one pie crust on top of the other (this is just to simplifiy the amount of cutting you will do, you can do it one layer at a time if you like) and place on cutting board.
• Cut crusts in half, in half again making 4 sections, in half again, making 8 wedges, and then each of the eight wedges, cut in thirds, creating 24 wedges.
• Place about 1/2 teaspoon of almond filling at the wide end of each wedge.
• If you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point.
• Place point side down on ungreased cookie sheet.
• Repeat with second layer.
• These cookies can be placed quite close to each other as the will shrink just a little while baking.
• I usually have 24 cookies on one cookie sheet.
• Bake in preheated oven for 10 minutes or until very light golden brown.
• Remove from cookie sheet to a wire cooling rack that has waxed paper underneath.
• Cool completely.
• In a small bowl, make glaze by mixing powdered sugar, almond extract and stirring in milk gradually to reach desired glazing consistency (I like mine a little thicker).
• Drizzle glaze over cooled cookies.

ALMOND CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.