ALMOND CRESCENTS (MANDLOVE ROHLICKY)
This has been a family favorite for many, many, years, I usually make a double batch to ensure having them around for more than a day! The recipe comes from the now defunct Country Cooking magazine in an article on Czechoslovakian cooking. I grind my almonds in my Cuisinart and mix the recipe up in it also, but a mixer will also work fine. (I guessed on the yield, they make a full tray plus).
Provided by momaphet
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- In food processor:
- Mix together flour, 1/2 cup powdered sugar, and ground almonds.
- Add in butter, and extracts and pulse until dough comes together.
- In mixer:
- Cream butter and extracts.
- Add in flour, 1/2 cup powdered sugar, and ground almonds.
- Forming crescents:.
- I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick.
- You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference.
- This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer).
- Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup.
- Store in airtight container.
Nutrition Facts : Calories 941, Fat 55.5, SaturatedFat 21.4, Cholesterol 81.3, Sodium 763.2, Carbohydrate 100.9, Fiber 6.5, Sugar 61.6, Protein 14.8
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