Viennese Almond Crescents

Photo: Randy Mayor; Styling: Leigh Ann Ross

Look for almond meal—also known as almond flour—in health-food and specialty stores. Bake the cookies ahead, and freeze up to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just before serving.

Yield: 40 cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 5.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.7g
  • Carbohydrate: 14.5g
  • Fiber: 0.5g
  • Cholesterol: 12mg
  • Iron: 0.7mg
  • Sodium: 44mg
  • Calcium: 7mg

Ingredients

  • 7.5 ounces all-purpose flour (about 1 2/3 cups)
  • 2/3 cup almond meal
  • 1/4 teaspoon kosher salt
  • 1 cup butter, softened
  • 1/3 cup granulated sugar
  • 1 cup powdered sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond meal, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture; beat until combined. Chill 10 minutes.
  3. 3. Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350° for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool on a wire rack. Sprinkle cookies evenly with powdered sugar.
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