Almond Crescents
This recipe for Almond Crescents is a subtle combination of nutty, sweet, and buttery flavors. Thanks go to a family friend, Evelyn Varecka, for sharing the recipe over 50 years ago.
Ingredients For Almond Crescents
- 1/2 pound sweet butter (original recipe calls for unsalted butter, but either salted or unsalted can be used)
- 3/4 cup powdered (confectioner’s) sugar
- 2 large egg yolks
- 1 cup almonds, grated fine in food processor
- 1 teaspoon real vanilla extract
- 3 cups sifted all-purpose unbleached flour
- Very fine sugar (for rolling, after baking)
The Process
- Preheat oven to 375° to 400°F.
- Beat egg yolks at high speed in a medium-small bowl for 1 or 2 minutes, until lightly colored. I use an electric hand mixer. Set aside.
- Cream butter for 1 minute at high speed in large bowl of a stand mixer.
- Lower the mixer speed, and add powdered sugar. Beat at medium speed for another minute. Scrape bowl with spatula.
- Add egg yolks, and beat for 1 minute at medium speed.
- Add almonds and vanilla.
- Mix in small batches of flour; mix thoroughly. Scrape bowl.
- The original recipe called for forming dough into 3 or 4 logs, rolled up in wax paper, and chilling them in the refrigerator for a few hours before forming the cookies. Instead, I skip the “logs” step because the dough is easier to form into crescents before it has cooled down. Shape the dough (about 1 tablespoon per cookie) into crescents, and place them about 3/4″ apart on parchment-paper-lined cookie sheets. Refrigerate for a few hours.
- Bake for 7 to 10 minutes. They’re done when the bottom edges begin to turn light brown. I prefer to bake one sheet at a time, turned halfway through, to avoid the hot spot in the oven.
- Let them sit at room temperature for a few minutes, until they’re cool enough to handle.
- Handling gently, coat cookies with very fine sugar in a bowl.
- Place in cookie tin, and cover when fully cooled.
A cookie tin full of these cookies makes a nice gift. Or bake a batch, and share with your coworkers during the holidays. Save some for Santa! Enjoy!
Freshly baked almond crescents from Kim’s kitchen.
More of Kim’s dessert recipes: