Vanilla Almond Crescents
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This recipe makes 50 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 70 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 24 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 3 |
| folate | 5 |
These delicately flavoured and textured cookies are fast and simple to make. Be sure not to overprocess the dough.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 tsp salt
- 1 cup unsalted butter, cubed
- 1 tsp vanilla
- Vanilla Sugar:
- 1/2 vanilla bean
- 1/2 cup granulated sugar
Preparation
Vanilla Sugar: Split vanilla bean and scrape out seeds; place seeds in food processor. Add sugar and process until fine and blended. Transfer to small bowl.
In food processor, pulse together flour, almonds, 1/4 cup (50 mL) of the vanilla sugar and salt. Add butter and vanilla; pulse just until mixture comes together, about 30 seconds. Press into ball. Wrap and refrigerate until firm, about 1 hour.
Shape dough by scant 1 tbsp (15 mL) into crescents, tapering ends slightly. Place crescents, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, 12 to 15 minutes. Let cool on pans on racks for 10 minutes.
Spread remaining vanilla sugar in shallow dish; gently place cookies in sugar and turn to coat. Let cool completely on racks.
In food processor, pulse together flour, almonds, 1/4 cup (50 mL) of the vanilla sugar and salt. Add butter and vanilla; pulse just until mixture comes together, about 30 seconds. Press into ball. Wrap and refrigerate until firm, about 1 hour.
Shape dough by scant 1 tbsp (15 mL) into crescents, tapering ends slightly. Place crescents, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, 12 to 15 minutes. Let cool on pans on racks for 10 minutes.
Spread remaining vanilla sugar in shallow dish; gently place cookies in sugar and turn to coat. Let cool completely on racks.
Source : Canadian Living Magazine: December 2008
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