VANILLA ALMOND CRESCENTS
I grew up with mom making these treats only at Christmas. I was the one who got to taste the ones that broke. These are Extremely Fragile. But they are great. I have gotten compliments from people who don't like almonds. When I moved out of moms, I had to BEG her for the recipe. It is from an authentic German cookbook that Mom has had since she was a young woman. She had to translate ingredients and the measurements for me. The almonds need to be blanched and slivered. Prep time doesn't include the time to Blanche and sliver the almonds if you buy them with the skins on. At the end of the directions, is the directions for making vanilla sugar if you do not know how.
Provided by Tayders momma
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
- Add cut up butter with a pastry cutter, fork or clean hands.
- Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
- In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
- Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
- Place your formed dough on an UNGREASED cookie sheet.
- Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
- Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
- Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
- To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
- Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
- To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
- Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.
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Michaela Geduld
[email protected]I've never made these cookies before, but I'm excited to try them. The recipe looks easy to follow.
Fiza Hussain
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and greasy. I think I may have overmixed the dough.
Qaisar AD
[email protected]I followed the recipe exactly, but my cookies didn't turn out as expected. They were too dry and crumbly.
Angela Fraga
[email protected]These cookies are a bit too sweet for my taste, but they're still pretty good. I think I'll try reducing the amount of sugar next time.
Nice Berry
[email protected]I'm not a huge fan of almond, but I really enjoyed these cookies. The almond flavor is subtle and the cookies are so light and flaky.
Dananjaya Thamai
[email protected]These cookies are a little time-consuming to make, but they're worth the effort. They're so delicious and they're always a hit at parties.
Rajput Shoaib
[email protected]I've tried a lot of vanilla almond crescent recipes, but this one is by far the best. The cookies are so light and fluffy, and the almond flavor is perfect.
Hoor Ggg123
[email protected]These cookies are so easy to make and they always turn out perfectly. I love that I can make them ahead of time and freeze them.
Kurram Mangal
[email protected]I love the combination of almond and vanilla in these cookies. They're so flavorful and delicate.
Becca Pope
[email protected]These cookies are the perfect holiday treat. They're festive and delicious, and they're always a hit with my family and friends.
rosa price
[email protected]I'm not a big baker, but these vanilla almond crescents were surprisingly easy to make. I followed the recipe exactly and they turned out perfectly. They're so delicious and everyone who tries them loves them.
SOLO PARKER
[email protected]These cookies are so addictive! I can't stop eating them. The almond flavor is amazing and the dough is so light and flaky. I will definitely be making these again soon.
Tina Hp
[email protected]I've been making these vanilla almond crescents for years and they're always a crowd-pleaser. The dough is so easy to work with and the crescents bake up perfectly every time. I love the way the almond flavor pairs with the vanilla.
Jowanza Andrews
[email protected]These vanilla almond crescents were a hit at my holiday party! They were so easy to make and tasted delicious. I loved the buttery, almond flavor and the delicate crunch of the crescent shape.