Kipferl
79 people added this to their Recipe Box
This recipe makes 60 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 66 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 2 |
| vit A | 3 |
| folate | 5 |
These almond crescents are light and buttery with a delicate vanilla flavour. Vanilla sugar is sold in packets in most grocery stores and German markets. Or substitute icing sugar.
Ingredients
- 1/3 cup granulated sugar
- 1/4 cup vanilla sugar
- 3/4 cup ground almonds
- 1 cup unsalted butter, softened
- 1 egg
- 2 tsp vanilla
- 1/2 tsp almond extract
- 2-1/4 cups all-purpose flour
- 1 pinch salt
- Garnish:
- 1/2 cup granulated sugar
Preparation
In food processor or blender, process granulated sugar and vanilla sugar until fine. Add almonds; pulse to blend.
In bowl, beat butter until light; beat in sugar mixture. Beat in egg, vanilla and almond extract. Using wooden spoon, stir in flour and salt until combined but not overworked. Flatten dough into disc and wrap in plastic wrap; refrigerate for 30 minutes or until firm but not stiff. (Make-ahead: Refrigerate for up to 24 hours; let come to room temperature.)
Shape by scant 1 tbsp (15 mL) into 3-inch (8 cm) long ropes; curve to form into crescent, tapering ends slightly. Place, 1 inch (2.5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in centre of 350°F (180°C) oven for 12 to 15 minutes or until golden. Let cool on pan on rack for 5 minutes.
Garnish: Gently coat crescents in sugar. Transfer to rack and let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
In bowl, beat butter until light; beat in sugar mixture. Beat in egg, vanilla and almond extract. Using wooden spoon, stir in flour and salt until combined but not overworked. Flatten dough into disc and wrap in plastic wrap; refrigerate for 30 minutes or until firm but not stiff. (Make-ahead: Refrigerate for up to 24 hours; let come to room temperature.)
Shape by scant 1 tbsp (15 mL) into 3-inch (8 cm) long ropes; curve to form into crescent, tapering ends slightly. Place, 1 inch (2.5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in centre of 350°F (180°C) oven for 12 to 15 minutes or until golden. Let cool on pan on rack for 5 minutes.
Garnish: Gently coat crescents in sugar. Transfer to rack and let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2007
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