From Christmas markets in Vienna, to your kitchen, these cookies are a delightful bite or Europe that you can bring home for the holidays. Rolled in icing sugar, these cookies are delicate with a little bit of nutty flavour to keep your family wanting more. Word to the wise: you’re going to want to make a big plate of these.
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 22 minutes
Yield: 24 cookies
Ingredients
- 250 g / 2 cups all-purpose flour
- 72 g / 3/4 cup ground almonds
- 1 g / 1/4 salt
- 180 g / 3/4 cup Mirage margarine
- 30 g / 1/4 cup icing sugar
- 50 / 1/4 granulated sugar
- 1 large egg
- 10 ml / 2 tsp vanilla extract
- 2.5 ml / 1/2 tsp almond extract
- 120 g / 1 cup icing sugar, sifted (for rolling)
Directions
- In a large bowl, whisk together the flour, ground almonds and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream the Mirage margarine with the icing sugar and granulated sugar until light and fluffy; 3 minutes. Beat in the egg yolk, vanilla and almond extract.
- Reduce mixer speed to low and beat in the dry ingredients in two separate additions. Form dough into a disk, wrap in plastic and chill for 30 minutes.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Scoop a heaped tablespoon of dough and roll into a log about 2 inches (5 centimetres) long. Form log into a crescent shape and place on prepared baking sheet. Repeat for the rest of the dough.
- Bake until slightly golden around the edges; 20 to 22 minutes. Allow to cool for 3 minutes, then roll in icing sugar. Place on a rack to cool completely.
- Almond Crescent Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Ground hazelnuts or pecans can be easily substituted for the ground almonds.
Chef’s Notes:
