Mandel-Halbmonde (Almond Crecents)
Submitted by prchtch
Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
45 minThese crescent cookies are a German Christmas tradition that delivers serious almond flavor from both the nuts and extract.
The key is shaping them while the dough is still slightly warm and pliable, then rolling them in powdered sugar the moment they come out of the oven so the coating sticks like snow.
They’ll keep for weeks in an airtight container, getting even more tender as the flavors develop.
Chef Tips
- Work quickly when shaping the crescents; if the dough gets too warm, pop it in the fridge for 10 minutes
- Use superfine almond flour or grind whole almonds in a food processor until powdery for the best texture
- Double-roll in powdered sugar after they cool completely for that classic snowy appearance
Ingredients
Directions
Beat together butter and sugar until very light and fluffy.
Blend in extracts.
Mix in flour and almonds.
Using about 1 tablespoon of dough for each, shape into logs and bend into crecents.
Place on greased cookie sheet.
Bake 12 to 15 minutes at 350℉ (180℃) F until light brown.
While warm, roll crecents in confectioners’ sugar.
Cool on racks and store in a tightly sealed container.
Comments
