Vanilla Almond Crescents Recipes

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VANILLA CRESCENTS



Vanilla Crescents image

These cookies are especially cozy at Christmastime, but are wonderful all year long. Try them dipped into hot tea or coffee.-Cara McDonald, Winter Park, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 8

1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups all-purpose flour
1-1/4 cups ground almonds
1/2 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.

Nutrition Facts :

ALMOND CRESCENTS II



Almond Crescents II image

Crisp, delicate almond cookies. A Christmas Favorite!

Provided by Beth Bowles

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 36

Number Of Ingredients 8

½ cup shortening
½ cup butter
⅔ cup ground blanched almonds
1 ⅔ cups all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon ground cinnamon

Steps:

  • Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
  • Chill dough until firm.
  • Preheat oven to 325 degrees F (170 degrees C).
  • Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
  • While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!

Nutrition Facts : Calories 97.7 calories, Carbohydrate 8.3 g, Cholesterol 6.8 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 35.2 mg, Sugar 3.4 g

ALMOND CRESCENTS I



Almond Crescents I image

Light almond tea cookie ... crescent shaped.

Provided by Rosemarie Magee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 36

Number Of Ingredients 6

1 cup butter
½ cup confectioners' sugar
1 tablespoon brandy
2 teaspoons water
1 ½ cups almonds
2 cups all-purpose flour

Steps:

  • Cream butter or margarine with powdered sugar until light.
  • Mix in brandy and water.
  • Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
  • Chill dough until stiff enough to mold.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Shape dough into crescent shapes (Use about 1 teaspoon per cookie.)
  • Dip into additional chopped almonds
  • Bake on ungreased cookie sheet 12 - 15 minutes.
  • Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 8.1 g, Cholesterol 13.6 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 36.5 mg, Sugar 1.9 g

VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)



Vanillekipferl (Austrian Vanilla Crescent Cookies) image

Crisp and buttery with a nutty, almond flavor, this recipe for delicate Vanillekipferl, or Austrian Vanilla Crescent Cookies, creates cookies that look pretty on a platter and are sure to be a hit at your holiday party.

Provided by Sarah | Curious Cuisiniere

Categories     Dessert Recipes

Time 2h24m

Number Of Ingredients 9

12 Tbsp (170g) butter, unsalted, cold, cut into chunks
2 c (240g) unbleached all purpose flour
1 c (84g) ground almonds*
½ c (56g) powdered sugar
1 Tbsp vanilla sugar**
Pinch salt
2 large egg yolks
½ c (56g) powdered sugar
1 Tbsp vanilla sugar**

Steps:

  • Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl.
  • Add the ground almonds, powdered sugar, vanilla sugar, salt, and egg yolks to the mixture. Knead the dough with your hands in the bowl until it comes together, 5 min.
  • Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
  • Preheat the oven to 350F. Remove the dough from the refrigerator.
  • Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
  • Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
  • Remove the pan from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.)
  • Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture. Mix ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
  • Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling.
  • Repeat as needed with the remaining cookies.
  • Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.

Nutrition Facts : Calories 115 calories, ServingSize 2 cookies

VANILLA ALMOND CRESCENTS



Vanilla Almond Crescents image

I grew up with mom making these treats only at Christmas. I was the one who got to taste the ones that broke. These are Extremely Fragile. But they are great. I have gotten compliments from people who don't like almonds. When I moved out of moms, I had to BEG her for the recipe. It is from an authentic German cookbook that Mom has had since she was a young woman. She had to translate ingredients and the measurements for me. The almonds need to be blanched and slivered. Prep time doesn't include the time to Blanche and sliver the almonds if you buy them with the skins on. At the end of the directions, is the directions for making vanilla sugar if you do not know how.

Provided by Tayders momma

Categories     Dessert

Time 30m

Yield 36-48 cookies

Number Of Ingredients 7

1 cup unsalted butter (2 sticks, room temperature NOT MELTED)
1 3/4 cups flour
1 cup almonds (Blanched, no skins, and ground FINE-an electric food grater works best)
1/2 cup granulated sugar (1/2 c Splenda works also)
1 teaspoon vanilla sugar (or PURE vanilla extract-not imitation)
1 (16 ounce) bag of sifted 10x powdered sugar
2 teaspoons vanilla sugar (more or less to taste)

Steps:

  • Preheat oven to 350.
  • In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
  • Add cut up butter with a pastry cutter, fork or clean hands.
  • Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
  • In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
  • Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
  • Place your formed dough on an UNGREASED cookie sheet.
  • Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
  • Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
  • Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
  • To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
  • Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
  • To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
  • Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.

ALMOND CRESCENTS



Almond Crescents image

Categories     Cookies     Food Processor     Mixer     Dairy     Dessert     Bake     Almond     Chill     Bon Appétit

Yield Makes about 18

Number Of Ingredients 7

1 cup slivered almonds, toasted
3/4 cup all purpose flour
1/4 teaspoon salt
3/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Steps:

  • Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.
  • Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

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