Best Martha Stewarts Almond Crescents Recipes
PINE NUT COOKIES
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
- Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
- Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.
ALMOND CRESCENT COOKIES
This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.
Provided by staubenf
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners' sugar when cooled.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 5.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 39.5 mg, Sugar 1.8 g
BOSTOCK
This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
- Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
- Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
- Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
VIENNESE ALMOND CRESCENTS
Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
- In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
- Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
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