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Almond Clove Crescents Recipe
|Ground almonds||1⁄2 Cup (8 tbs)|
|Unsalted butter/Margarine||1 Cup (16 tbs), softened|
|Powdered sugar||2 Tablespoon|
|Brandy/1/2 teaspoon vanilla||1 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Powdered sugar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3800 Calories from Fat 1714
% Daily Value*
Total Fat 195 g299.9%
Saturated Fat 117.4 g587%
Trans Fat 0 g
Cholesterol 668.9 mg
Sodium 234.3 mg9.8%
Total Carbohydrates 473 g157.6%
Dietary Fiber 7.6 g30.2%
Sugars 271.6 g
Protein 33 g65.8%
Vitamin A 116.8% Vitamin C
Calcium 29.5% Iron 68.5%
*Based on a 2000 Calorie diet
Let cool completely.
In large bowl of an electric mixer, beat butter until creamy.
Add egg yolk and the 2 tablespoons powdered sugar, mixing well.
Stir in brandy and almonds.
In another bowl, stir together flour and baking powder.
Gradually add to butter mixture, blending thoroughly.
Pinch off dough in 1-inch balls and roll each into a 3-inch rope.
Place ropes about 2 inches apart on ungreased baking sheets; shape into crescents.
Insert a whole clove in each crescent, if desired.
Bake in a 325Â° oven for 30 minutes or until very lightly browned.
Place baking sheets on racks and let cookies cool for 5 minutes.
Sift about half the 1 1/2 to 2 cups powdered sugar over a sheet of wax paper.
Transfer cookies to paper, placing them in a single layer.
Sift remaining powdered sugar over cookies to cover.
Let stand until cool.
Store airtight; remove clove (if used) from each cookie before eating.