Almond Crescent Cookies
https://easyhomemaderecipes.caA spin on the original these Almond Crescent Cookies are topped with an almond meringue. These aren't your momma's regular Crescent Cookies! Crescent Cookies is another cookie my mother made frequently around the holidays, especially Christmas. Perfect with a shot of espresso, lite and chewy, with a unique kiss of almond flavor.Like cookies? Try my soft Amaretti Cookies or these Italian Biscotti with Hazelnuts. Add these cookies to a cookie tray and find out how to make the perfect Christmas Cookie Tray that no one can resist.
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Ingredients
Almond Meringue Top
- 1 lb almonds roasted, ground
- 8 oz sugar
- 3 egg whites
- 1 tsp cinnamon
- ½ oz liquor clear, any kind
- 1 lemon grated
- 1 tbsp cocoa powder
Cookie Dough
- 9 egg yolks
- 8 oz sugar
- 6 oz shortening melted and cooled
- 1 ½ tbsp baking powder
- 16 oz flour
- 1 oz dry vermouth
Instructions
Almond Topping
- Roast almonds in 350℉ oven for 5 minutes. Let cool completely. Grind and set aside.
- Whip 3 eggs whites with the sugar until thick. Add chopped almonds.
- One at a time add cinnamon, liquor, and grated lemon.
- The topping should resemble a thick dry oatmeal texture. If it is too runny, add more ground almonds.
Cookie Dough
- In the bowl of a stand mixer fitted with a paddle attachment, combine the egg yolks and sugar. Mix until well combined and light in color. Add vermouth.
- Add cooled lard and mix. A little at a time add baking powder and flour, stopping to scrape the bowl between additions.
- Once fully mixed, turn dough out onto a floured surface.
- Cut dough into 2 to 4 sections, roll out dough into a circle.
- Spoon almond topping on top of dough and use a fork to spread it out.
- Using the opening of a shot glass as a cookie cutter, start making crescent shaped cookies out of the dough. Carefully place the cookies onto a baking sheet lined with parchment paper.
- Bake at 350℉ for 10 mins or once bottoms are slightly golden.
Notes
Prep Tips
The topping should have the same texture as oatmeal, not too runny and stay in place when pushed to the side. Use eggs at room temperature to increase the volume of your meringue and ensure that you remove all the yolk.Nutrition
Serving: 1Calories: 95kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 17mgSodium: 21mgPotassium: 41mgFiber: 1gSugar: 7gVitamin A: 24IUVitamin C: 0.001mgCalcium: 26mgIron: 0.5mg
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