Tony Claxton's Recipes
Almond Crescents		    

This recipe is from The Ultimate Bread and Baking Book by Linda Collister and Anthony Blake. They taste better on the day after baking. Makes about 24 cookies.

                                   

Ingredients
1/2 C - Unsalted Butter, softened
3 Drops - Almond Extract
1/2 C - Powdered Sugar
Pinch of Salt
1/2 C + 2 T - Flour, sifted
1 1/3 C - Ground Almonds
Powdered Sugar For Dredging


Instructions
  • Preheat oven to 325°F.
  • Grease 2 large baking sheets.
  • Beat butter and almond extract until very light and creamy.
  • Add sugar and mix slowly then beat until fluffy.
  • Add the rest of the ingredients and mix thoroughly using a wooden spoon.
  • Knead lightly to bring the dough together. It should be firm.
  • Using a heaping teaspoon sized piece of dough, roll between your hands to make a rope about 3 inches long.
  • Curve to make a crescent and place on a prepared baking sheet.
  • Bake for 15 - 18 minutes or until firm. The cookies should remain pale with only the tips slightly colored.
  • Dredge with powdered sugar and let cool on sheets for 2 minutes.
  • Remove to racks and allow to completely cool.
  • Dredge again with powdered sugar if desired.
  • Store in air tight container for up to 1 week.


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