Mandel-Halbmonde (Almond Crecents)
Yield
36 servingsPrep
15 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
almonds
ground |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 7.5 | ml |
almond extract
|
*
|
| 591 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
almonds
ground |
|
| 1 | x |
powdered sugar
|
*
|
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.
