Chocolate-tipped Almond Crescents
Almond crescents are a traditional holiday favorite in much of Europe, but these cookies taste good anytime of year. For an extra special touch, dip them in chocolate.
Ingredients
At a glance
Shaped, molded and pressed cookies
Holiday cookies
Recipes by ingredient/flavor
Makes
48 cookies
- 1 cup minus 2 tablespoons unsalted butter (2 3/4 sticks), at room temperature
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 2 egg yolks
- 3/4 teaspoon almond extract
- 2 ounces white chocolate or white coating, melted
- 2 ounces semisweet or milk chocolate, melted
Steps
Cream butter and sugar on medium speed until light. Add flour, almonds, egg yolks, and almond extract. Mix well to make a soft dough.
Gather dough into a ball, cover with aluminum foil or plastic wrap and refrigerate for 30 to 45 minutes, until firm but pliable. Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets. Break off about 2 teaspoons of dough and roll into a pencil shape about 2 1/2 inches long. Form into a crescent (half moon) shape by turning ends up, and set on cookie sheet. Repeat with remaining dough. If dough softens too much, refrigerate briefly.
Bake in the center of the oven for 30 minutes, until cookies are firm but still pale. Transfer to a wire rack to cool. When cookies have cooled, place white and semisweet chocolates in separate microwave- proof bowls. One at a time, microwave on medium-high (80 percent), stirring occasionally, until melted and smooth. Or, melt white chocolate in the top of a double boiler over hot water, then melt semisweet chocolate the same way. Set chocolate near the cookies for easy handling. Dip one tip of each crescent fin the white chocolate, then the other tip in the semisweet chocolate. Remove to wire racks and keep in a cool place to set chocolate.
Gather dough into a ball, cover with aluminum foil or plastic wrap and refrigerate for 30 to 45 minutes, until firm but pliable. Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets. Break off about 2 teaspoons of dough and roll into a pencil shape about 2 1/2 inches long. Form into a crescent (half moon) shape by turning ends up, and set on cookie sheet. Repeat with remaining dough. If dough softens too much, refrigerate briefly.
Bake in the center of the oven for 30 minutes, until cookies are firm but still pale. Transfer to a wire rack to cool. When cookies have cooled, place white and semisweet chocolates in separate microwave- proof bowls. One at a time, microwave on medium-high (80 percent), stirring occasionally, until melted and smooth. Or, melt white chocolate in the top of a double boiler over hot water, then melt semisweet chocolate the same way. Set chocolate near the cookies for easy handling. Dip one tip of each crescent fin the white chocolate, then the other tip in the semisweet chocolate. Remove to wire racks and keep in a cool place to set chocolate.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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