Vanilla Almond Crescents Recipe
Ingredients
| 1/4 cup plus 1 tablespoon unsalted butter, room temperature | ||
| 1 1/2 tablespoons light honey | ||
| 1/4 cup blanched almonds, pulverized | ||
| Whole wheat pastry flour | 1 Cup (16 tbs), sifted | |
| Vanilla | 1 Teaspoon | |
Directions
Preheat oven to 300°F.
Beat butter in large bowl of electric mixer until light and creamy.
Add honey and mix well.
Add almonds and beat again.
Stir in flour and vanilla with wooden spoon.
Lightly flour baking sheet.
Roll small handful of dough between palms to form short cylinder.
Transfer to work surface and use palm to roll into longer cylinder about 3/8 inch thick.
Cut into 2-inch pieces.
Transfer to prepared baking sheet.
Bend ends of pieces to form crescents or half-moons.
Repeat with remaining dough.
Bake 20 to 25 minutes.
Cool on wire rack.
Beat butter in large bowl of electric mixer until light and creamy.
Add honey and mix well.
Add almonds and beat again.
Stir in flour and vanilla with wooden spoon.
Lightly flour baking sheet.
Roll small handful of dough between palms to form short cylinder.
Transfer to work surface and use palm to roll into longer cylinder about 3/8 inch thick.
Cut into 2-inch pieces.
Transfer to prepared baking sheet.
Bend ends of pieces to form crescents or half-moons.
Repeat with remaining dough.
Bake 20 to 25 minutes.
Cool on wire rack.
Chef
