The best part of making cookies is experimenting with new recipes. Well...the second best. The best part is eating them. Preferably fresh from the oven.
These were simple to make up, and were a nice sandy texture from the ground almonds.
Almond Crescent Cookies
adapted from The Magnolia Bakery Cookbook by www.ishotthechef.com
1 c (2 sticks) unsalted butter, softened
1/3 c sugar
1/2 tsp vanilla
1 tsp almond extract
1 c finely ground almonds
2 1/4 c all purpose flour
confectioners sugar for sprinkling
1. Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
2. In the bowl of your electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the vanilla extract, almond extract and the ground almonds and mix until thoroughly incorporated. Slowly mix in the flour until incorporated, but try not to overmix.
3. Make a ball with about 1-2 tbsp of the dough and roll into ovals and then form into crescents. Place onto the parchment lined sheets, leaving several inches between for expansion.
114. Bake for 12-15 minutes until very lightly browned. Cool cookies on the sheet for 1 minute and then remove to a rack to cool completely. When cooled, sprinkle liberally with confectioners sugar.
Makes about 4 dozen small or 2 dozen larger cookies.
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