Best Ukrainian Almond Crescents Recipes

ROGALIKI, UKRANIAN ALMOND CRESCENTS, MARK'S

Steps:

• 1. Pastry: Mix flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles a coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still crumble. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the dough will be. Stop at the point the dough is tacky. Wrap in wax paper and chill for at least two hours. Prepare the filling my mixing the almonds and sugar in a small bowl. Separately beat the egg white into the salt until stiff but not dry, and carefully fold into the nut mixture. Preheat the oven to 375F. When the dough is chilled divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8 inch thick. Work on a well floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends to curve inward to form a "horn" Make sure the point of the horn is on the bottom, or they will open during baking. Place the crescents on a lightly oiled baking sheet and bake for about 30-40 minutes until golden.

MARTHA STEWART'S ALMOND CRESCENTS

Steps:

• Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
• Preheat the oven to 350 degrees and line baking sheets with parchment paper.
• Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
• Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray several cookie sheets with cooking spray.
• With a mixer, beat the butter with sugar until light and fluffy.
• Add vanilla extract and almond extract, beat until incorporated.
• Stir in the flour and almonds. Work flour mixture into a firm dough.
• Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
• Place on greased cookie sheets and repeat until all dough is used.
• Bake 12-15 minutes or until light brown.
• Sift powdered sugar into a small shallow bowl.
• While the cookies are still warm , roll the crescents in the powdered sugar.
• Cool on racks.