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Vanilla Almond Crescents Recipe
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Honey||1 1⁄2 Tablespoon|
|Blanched almonds||1⁄4 Cup (4 tbs), pulverized|
|Whole wheat pastry flour||1 Cup (16 tbs), sifted|
Serving size: Complete recipe
Calories 2147 Calories from Fat 1768
% Daily Value*
Total Fat 202 g310.7%
Saturated Fat 117 g584.9%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 36.3 mg1.5%
Total Carbohydrates 77 g25.6%
Dietary Fiber 12.5 g50.2%
Sugars 21 g
Protein 16 g33%
Vitamin A 112.5% Vitamin C 0.19%
Calcium 17.8% Iron 20.4%
*Based on a 2000 Calorie diet
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.