Toasted Almond Crescents
2016-04-11 23:06:47
Makes 24 crescents
Ingredients
- 2 (2.25-ounce) packages slivered almonds, toasted
- 1/4 teaspoon salt
- 1/2 cup granulated sugar, divided
- 1 cup unsalted butter, softened
- 1 tablespoon almond paste
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup confectioners’ sugar
Instructions
- In the work bowl of a food processor, blend almonds with salt and ÂĽ cup granulated sugar until finely ground. (Do not overprocess, or nut butter will be created. The nut particles should stay separate and dry, not clump together.)
- In a medium bowl, and using a mixer at medium-high speed, beat butter, almond paste, and remaining ÂĽ cup granulated sugar until creamy, about 3 minutes. Reduce mixer speed to low; add almond mixture and flour, beating until combined. Add vanilla extract and almond extract, mixing until blended.
- Shape dough into a disk, wrap with plastic wrap, and chill for at least 1 hour.
- Preheat oven to 325°. Line 2 baking sheets with parchment paper; set aside.
- Using a 1-inch spring-loaded ice-cream scoop, scoop dough into mounds. Using your hands, roll mounds into balls. Roll balls between your hands to form 24 logs. Form each log into a crescent.
- Place crescents at least 2 inches apart on prepared baking sheets. Bake for 15 to 20 minutes, or until edges are lightly browned. Let cool on baking sheets for 10 minutes. Remove to wire racks; sprinkle with confectioners’ sugar until well coated, and let cool completely. Crescents can be stored, at room temperature, in an airtight container for up to 7 days.
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