Family Chefmate: Almond Crescent Cookies

I am sorry I have not blogged lately but I had the flue all last week. I am sure you are all getting ready for the Christmas/Holiday season. This almond crescent recipe is a holiday must. These almond cookies will disappear before your eyes. My husband even went to Costco for me to buy the almonds, helped form the cookies into crescents and powder sugared the cookies. This recipe comes from the Baking Book from Linda Collister and Anthony Blake. This recipe will get your whole family involved when you go to shape the crescent almond cookies and powder sugar them. Enclosed is the recipe for one batch of almond cookies. If you want to double, triple or quadruple this recipe that works great. I usually will make around 150 cookies at a time and freeze them in cookie tins layered with parchment paper. The only change I made to these cookies from the original is add whole wheat pastry flour to the recipe instead of all purpose flour. These cookies are packed with almonds so not only do they taste delicious they are packed with protein and fiber.

Preheat Oven: 325 Degrees
Makes: 2 dozen cookies

1/2 cup unsalted butter
2-3 drops almond extract
1/2 cup confectionary sugar
pinch of salt
1/2 cup + 2 tablespoons whole wheat pastry flour
1 1/3 cups ground almonds
1/2 cup extra confectionary sugar for dipping the cookies

In an electric mixer with a paddle attachment, whip the butter and almond extract together until creamy about 1 minute. Slowly add the confectionary sugar, salt and pastry flour. Grind the almonds in a nut grinder or cuisinart until they resemble a course meal. Slowly add the ground almonds to the dough and mix until blended.

Place a teaspoon of dough in your hands and shape the cookie dough into a crescent shape. Place the cookies on a parchment lined cookie sheet. Bake the cookies in a 325 degree oven for 16-19 minutes or until golden browned (I like my cookies to get a rich brown color because it brings out the toasted almond flavor in the cookie). Let the cookies cool on a wire wrack. Then place the cookies on a piece of parchment and sprinkle the cookies with powder sugar on both sides.

If you want to freeze the cookies just place the cookies in a parchment lined cookie tin and freezer for up to 1 month.

Almond Crescent Dough