Almond Crescent Cookies Baked Until the Edges Set

For Almond Crescent Cookies Baked Until the Edges Set, the counter starts with all-purpose flour, unsalted butter, and almond flour or finely chopped almonds. Portion it for 30 Cookies.

Count on 45 minutes of prep, 10 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 1 cup almond flour or finely chopped almonds
• ¼ t cardamom optional
• ½ cup confectioner’s Sugar for the dough
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 cup confectioner’s Sugar for rolling
• 1 vanilla bean previously scraped

How the cooking goes

1. At least several hours ahead of time but up to several months, put the spent vanilla bean in a sealed container with the confectioner’s sugar. The longer it sits, the better!
2. Blend flour, butter, almond flour, ½ cup confectioner’s sugar, salt and vanilla extract. Cut in on low with the paddle until a dough forms. Chill 2 hours or until firm.
3. Divide into 20g pieces or pieces approximately the size of a walnut. Roll into ball then then roll out into a rope approximately 2 inches long keeping the center fatter. Curl into a crescent shape and place 1 inch apart on a parchment lined sheet pan. Chill 10-30 minutes or until firm.
4. Oven-bake 325°F convection until center puffs and starts to crack. The ends will begin to turn deep gold. Allow to cool 10 minutes then toss in sugar mixture.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Pizzelle after Supper and Double Chocolate Peppermint Kiss Cookies with a Soft Middle.