It feels like years since I’ve blogged or even read a blog … in reality it’s been just over a week. My work-life collided with real-life and I had to put writing on hold. We rarely order take-out food and this week we ordered take-out food two nights in a row!
Fortunately, I’m back at it again and writing about these wonderful little cookies of Austrian origin flavored with almonds. I love how tender and crisp the crescents turn out. Perfect with a cup of tea or as a night-time snack, I think you’ll enjoy this fab cookie.
Almond flavoring is one of those things I equate with Christmas. Do others feel this way? My mother makes a cookie at holiday time which uses almond flavoring, and for me the flavor ushers in cold winter nights and presents under a tree. This recipe uses both ground almonds and almond flavoring, but I think it’s good for any time of the year.
1/2 cup butter, softened
1/4 cup sugar
1/2 cup slivered almonds, ground
1 cup flour
1 tsp. almond flavoring
1/2 tsp. salt
1/4 cup powdered sugar
Beat the butter until smooth and slightly fluffy, about 1 minute. Add ground almonds, sugar, flour, flavoring, and salt. Mix to combine. The dough will be soft.
Coat two cookie sheets with cooking spray or butter. Take a teaspoon of dough and roll between the palms of your hands until it forms a 3″ rope. While rolling the dough in your hands, try to make the rope slightly more plump in the center and tapered at the ends. Place onto cookie sheet and shape into a curved crescent. Space cookies about 1″ apart.
Bake in a 325 degree oven for about 20 minutes or until edges begin to take on a golden tone. Allow to cool, then dust with powdered sugar.
The cookies are basically a shortbread and melt in your mouth. I found it hard to stop eating them. Within a day, it was time to make a second batch :-) This time I decided to play with the flavors a bit. Instead of almonds, I used pecans. And, I replaced the almond flavoring with vanilla. I also added a teaspoon of crushed anise seed along with the zest of 1 lemon.
The second batch was good, but not as exciting as I’d hoped and they need a bit more work. The pecans made the cookies even more tender, which I liked. The anise seed did not add as much flavor as I’d hoped, so next time I would either increase the amount or consider adding anise flavoring.
The second batch of cookies are now gone and it’s time to do grocery shopping for the week ahead. I’m needing to eat fewer cookies and more fresh fruit and veggies. I have horrible will power so we’ll see how long this lasts. This may be the last cookies you see me make for awhile … unless I can figure out how to squeeze more carrots and asparagus into them.
Later this week, I’ll be trying out a fresh vegetable/fruit delivery service from a local organic farmer. For $29 they deliver a box of fresh produce to your house – I’ve signed up for a delivery every other week, beginning this Friday. I’ll share more info and photos about the delivery once I get it.
Now, it’s time to go read all of my favorite food blogs …
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