ALMOND CRESCENTS OR HAZELNUT CRESCENTS
Almond Crescents Or Hazelnut Crescents
- 3/4 cup Blanched Slivered Almonds
- 1/8 cup (2 TB) Sugar
- 1 lb Unsalted Butter
- 1 3/4 cup Confectioner’s sugar (Divided)
- 2 egg Yolks
- 2 TB Amaretto di’Saronna
- 1 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 2 1/2 cups Cake Flour
- 1 cup AP Flour
- 3/4 tsp Bakers Ammonia
Toast almonds VERY lightly at 350 for only 7-8 minutes. Don’t toast until golden or your cookies will not be pale enough.
Cool almonds completely, then place in a food processor with 1/8 cup sugar and pulse until finely ground.
Cream butter until fluffy, add 1/4 cup plus 2 TB confectioners sugar and continue beating for 2 – 3 minutes
Add Egg Yolks, Amaretto, Almond extract and Vanilla extract; Beat until smooth.
Mix in the Almonds, Flour and Bakers Ammonia until well combined. (If dough is too soft, add up to 1/4-cup additional flour)
Chill for 4 hours
Shape tablespoons full of dough between fingers into crescent shapes.
Place on an un-greased baking sheet and bake for about 15 minutes; the cookies will still be very pale in color.
Remove fro sheet to a wire rack placed in/over a jellyroll pan.
Place remaining Confectioner's sugar in a sifter or a sieve.
While cookies are still hot, apply a coat of Confectioner's sugar to the tops.
This step will be repeated 2 more times wait 20 minutes between each application of confectioner’s sugar.