{"id":778,"date":"2010-11-29T13:45:21","date_gmt":"2010-11-29T21:45:21","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=778"},"modified":"2025-09-05T12:09:58","modified_gmt":"2025-09-05T20:09:58","slug":"almond-crescents","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=778","title":{"rendered":"Almond Crescents"},"content":{"rendered":"

\"Almond <\/p>\n

— About 4 dozen<\/em><\/p>\n

Yet another member of the wide-ranging Mexican Wedding Cookie\/Russian Tea Cake family, Almond Crescents are buttery, only lightly sweet, and somewhere between crisp and crumbly. Finely-milled almond flour and a touch of walnut oil are the secret to their rich taste and tender, delicate texture. Almond Crescents keep well stored in a tightly-sealed container, although their confectioner’s sugar coating can get a bit spotty-looking if they are stored for a while, so give them a final roll in the sugar before serving to restore their snowy-white appearance.<\/p>\n

*Items marked in green<\/span> are available from The Gourmet Corner.<\/p>\n

Ingredients<\/H3>
\n<\/p>\n
    \n
  • 1 cup almond flour (poudre d’amandes)<\/span><\/li>\n
  • 1\/2 cup confectioner’s sugar<\/li>\n
  • 2 cups unbleached all-purpose flour<\/li>\n
  • 1\/3 tsp salt<\/li>\n
  • 8 oz (1 cup) unsalted butter at room temperature<\/li>\n
  • 1 tsp walnut oil<\/span><\/li>\n
  • 1 tsp almond extract<\/li>\n
  • 2 cups confectioner’s sugar for dusting the finished cookies<\/li>\n<\/ul>\n

    <\/em><\/p>\n

    Making the Dough<\/H3><\/p>\n

    In a large bowl, thoroughly whisk the flour, almond powder, 1\/2 cup confectioner’s sugar and salt together.<\/p>\n

    In a food processor or with a mixer, beat the softened butter with the almond extract and walnut oil until creamy and smooth. Add the dry ingredients and process\/mix just until a cohesive dough forms. Use a spatula to fold in any little unincorporated bits of butter or flour.<\/p>\n

    Chill the dough in the refrigerator for 20-40 minutes, to make it easier to handle. <\/p>\n

    Shaping and Baking the Crescents<\/H3><\/p>\n

    Heat the oven to 325F.<\/p>\n

    Roll a lump of dough into a 1\/2-inch rope. Cut the rope into 2.5-inch segments. For each segment, gently roll the ends to taper them slightly, then bend the dough into a crescent shape. Place the crescents on a baking sheet, 1″ apart (they don’t spread much as they cook, so no need to space them widely). <\/p>\n

    Bake until the tops are pale gold and the bottoms are just beginning to brown, 17-19 minutes, rotating the tray halfway through the baking time. <\/p>\n

    Cool crescents on the baking sheet for 2-3 minutes to allow them to firm up, then transfer them to a wire rack to finish cooling. <\/p>\n

    Put 2 cups confectioner’s sugar into a medium bowl. Put a few Almond Crescents at a time into the bowl and gently roll them around to thoroughly coat them with the sugar. Put the cooled cookies into a container with a tight-fitting lid, then sift or sprinkle the confectioner’s sugar over them, shaking the container a little to distribute the sugar. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Yet another member of the wide-ranging Mexican Wedding Cookie\/Russian Tea Cake family, Almond Crescents are buttery, only lightly sweet, and somewhere between crisp and crumbly. Finely-milled almond flour and a touch of walnut oil are the secret to their rich taste and tender, delicate texture. Almond Crescents keep well stored in a tightly-sealed container, although their confectioner’s sugar coating can get a bit spotty-looking if they are stored for a while, so give them a final roll in the sugar before serving to restore their snowy-white appearance.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[94,41],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/778"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=778"}],"version-history":[{"count":9,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions\/866"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}