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Ukrainian Almond Crescents















Trans-fat Free, High Fiber


2 ½ cups unbleached all-purpose flour
1 package yeast, active dry
1 cup butter, unsalted
room temp
2 each egg yolks
¾ cup sour cream
2 cups almonds
toasted and ground
¾ cup brown sugar
firmly packed
2 each egg whites
1 pinch salt


Pastry: For the pastry, mix together the flour and yeast in a med bowl.

Cut in the butter with a pastry fork until the mixture resembles coarse meal.

Stir in the egg yolks and sour cream and mix well.

The mixture will still be crumbly.

Form the dough into a ball using your hands, working it as little as possible.

The less you knead, the more tender the pastry will be.

The dough will be tacky.

Wrap it in waxed paper and chill it for at least 2 hours.

Prepare the filling by combining the ground almonds and sugar in a small bowl.

Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.

Preheat the oven to 375℉ (190℃).

When the dough is thoroughly chilled, divide it into three balls.

Using a floured rolling pin, roll out three circles about 1/8" thick.

Work on a well-floured surface to prevent the dough from sticking.

Cut each circle into eight pie-shaped wedges and spread the wedges with the filling.

Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn.

" Make sure the point is on the bottom so the "horns" will not open up while baking.

Place the almond crescents on a lightly oiled baking sheet and bake for about 30 to 40 min, until golden and puffed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 70868% of calories from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 235mg 10%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 22%
Sugars g
Protein 28g
Vitamin A 23% Vitamin C 0%
Calcium 13% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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