Toasted Almond Crescents
Makes 24 crescents
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- 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
- In the work bowl of a food processor, blend almonds with salt and ¼ 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 ¼ 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.