The cookies are absolutely outstanding. I have been making them since the recipe was published, and always get requests to make, and even sell them... Just need to be careful when taking them out of the baking sheet as they might break. i found that adding an extra minute to the baking time - helps the breakage. they are extremely tender, and freezable too. you must try it.
Viennese Almond Crescents
pirogilady Posted: 02/17/11
Veggiecook11 Posted: 12/23/09
Good, not to sweet, very buttery cookie. The easiest way to portion them out to get 40 cookies is to use a kitchen scale and weight out about .5 oz of dough. Also, I lightly floured my cutting board when rolling and shaping so the cookies wouldn't stick. They spread a little when cooking, so you may want to exaggerate the crescent shape so it holds up to baking. Many of mine came out like half moons rather than crescents, but they still look good enough and taste yummy.
patmann Posted: 12/07/11
I was looking for recipes with almond meal when I found this one. It's fantastic, but I'm not sure what they were doing in Cooking Light. They're pretty caloric. I will definitely make these again and again
bakachau Posted: 12/07/11
These really were outstanding. I am hard to please when it comes to sweets because I don't care for sweets usually but these truly were outstanding. I could have done without powdered sugar as I don't care for too much sugar. Couldn't stop eating them :)