Ingredients with Measurements:
- 1 cup almond paste
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Powdered sugar for dusting
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix together almond paste, granulated sugar, 1/4 cup flour, and salt until well combined.
3. Add softened butter, egg yolk, and vanilla extract to the bowl and beat with an electric mixer until smooth.
4. Gradually add 2 cups of flour to the mixture and beat until a soft dough forms.
5. Divide the dough into four equal parts and shape each part into a ball.
6. Roll each ball into a 10-inch (25 cm) circle on a lightly floured surface.
7. Cut each circle into 12 wedges.
8. Roll up each wedge, starting from the wide end, and shape into a crescent.
9. Place the crescents on a baking sheet lined with parchment paper.
10. Bake for 15-18 minutes, or until the edges are lightly golden.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
12. Dust the cookies with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15-18 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 48 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 85
Fat: 5g
Carbohydrates: 9g
Protein: 2g
Sodium: 20mg
Sugar: 5g
Substitutions for ingredients:
- Almond paste: You can use marzipan instead of almond paste.
- Granulated sugar: You can use brown sugar or coconut sugar instead of granulated sugar.
- All-purpose flour: You can use gluten-free flour or almond flour instead of all-purpose flour.
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe.
Variations:
- Chocolate almond crescent cookies: Add 1/4 cup cocoa powder to the dough and mix well before shaping into crescents.
- Lemon almond crescent cookies: Add 1 tablespoon lemon zest to the dough and mix well before shaping into crescents.
- Orange almond crescent cookies: Add 1 tablespoon orange zest to the dough and mix well before shaping into crescents.
Tips and tricks:
- Make sure the almond paste is at room temperature before mixing it with the other ingredients.
- Don't overmix the dough or the cookies will be tough.
- If the dough is too sticky, dust your hands with flour before shaping the crescents.
- Let the cookies cool completely before dusting them with powdered sugar.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
You can reheat the cookies in the oven at 350°F (180°C) for 5 minutes, or until warm.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar. You can also garnish them with sliced almonds or chocolate chips.
Garnishes:
Sliced almonds, chocolate chips, or powdered sugar.
Pairings:
Almond crescent cookies pair well with coffee, tea, or hot chocolate.
Suggested side dishes:
Serve the cookies with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to the mixture.
- If the cookies are too brown on the bottom, reduce the baking time or lower the oven temperature.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the cookies in an airtight container to prevent contamination.
Food history:
Almond crescent cookies are a traditional European cookie, often served during the holidays.
Flavor profiles:
Almond crescent cookies have a nutty, sweet flavor with a hint of vanilla.
Serving suggestions:
Serve the cookies on a festive platter or gift them in a decorative tin.
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