Almond Crescent Cookies
Almond Crescent Cookies are soft, sweet, and melt-in-your-mouth good. They get a snowy coat of powdered sugar and disappear fast. Easy to mix, cozy to bake, and perfect for sharing if you don’t snag one warm from the pan.
Servings 36 Cookies
Ingredients
- 7 Ounces Almond Paste one roll
- ½ Cup Sugar
- ½ Cup Powdered Sugar
- ¼ Cup Egg Whites about 2 egg whites
- 2 Tablespoons Flour unsifted
- ¼ teaspoon Almond Extract
- 1½ Cups Powdered Sugar for dusting
Instructions
- Break the almond paste into small pieces and add them to a medium mixing bowl.
- Add sugar, powdered sugar, unbeaten egg whites, flour, and almond extract. Beat the mixture on medium speed until blended.
- Cover the bowl and refrigerate the dough for at least 2 hours, but 4 hours is ideal.
- About 10 minutes before removing the dough from the fridge, preheat the oven to 350℉ and line cookie sheets with parchment paper.
- Remove the dough from the fridge.
- The dough will be sticky. Add 1½ cups of powdered sugar to a small mixing bowl. Dip your fingers and palm into the powdered sugar, then pick up some dough (about a tablespoon sized amount).
- Roll the dough in the powdered sugar before shaping.
- Roll the dough into strips that are about 2½ inches long and about ½ inch in diameter.
- Place the dough on the prepared cookie sheet, curving the ends to make a crescent shape.
- Bake at 350℉ for 12 minutes or until golden brown.
- Remove the cookies from the oven and let them cool for about 5 minutes.
- Place each cookie in the bowl of powdered sugar to coat thoroughly.
- Cool on a wire rack.