Name: Almond crescents recipe by Flours Frostings at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 40 grams or 1/4 cup ground or whole almonds; 50 grams or 1/4 cup powdered sugar; 56 grams or 1/4 cup unsalted butter, at room temperature; 1 teaspoon vanilla extract; 65 grams or 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1-2 tablespoons icing sugar to dust.

ABOUT Almond crescents RECIPE

These gorgeous crescent cookie or the Vanillekipferl (or simply kipferls!) are cookies that originated in Vienna , Austria and are traditionally made during christmas in Germany and other european countries. The name Vanillekipferl (pronounced VAN-el-eu-KIP-fuhl) means “vanilla crescent” or “vanilla moon.”One story is that their shape was meant to resemble the Turkish crescent moon, to celebrate one of the victories of the Hungarian army over the Turkish army. Whatever maybe the history behind the name, these crescents are quick to make and absolutely melt in the mouth !

Ingredients Serving: 10

40 grams or 1/4 cup ground or whole almonds
50 grams or 1/4 cup powdered sugar
56 grams or 1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
65 grams or 1/2 cup all-purpose flour
1/4 teaspoon salt
1-2 tablespoons icing sugar to dust.

Instructions

Sift the ground almonds and powdered sugar into a bowl and set it aside. If using whole almonds , blanch, peel and dry them . In a food processor or mixer, grind the almonds with the sugar until a fine powder forms. Sift this and keep aside
Using an electric mixer or wooden spoon, beat butter until smooth.
Mix in the almond-sugar mixture until combined.
Beat in the vanilla .
Add the flour and salt and beat on low just until a soft dough forms.Wrap in plastic, and chill for about 20 minutes to firm up slightly.
Meanwhile , line cookie sheet with parchment paper or grease well.Preheat oven to 180 c/350 F.
Form the dough into 12 balls. Roll them between your fingers into logs and curve the ends to make a crescent shape.
Place on cookie sheets about 2 inches apart and bake for 8 to 10 minutes. The edges of the cookies should turn light brown.
Cool on wire rack for 5 minutes. While still warm , roll in or dust with with the sugar. Cool completely .

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