Add a photo

Almond Crescents I

By: Rosemarie Magee  
"Light almond tea cookie ... crescent shaped."

Rating: This weblink has been rated 6 times with an average star rating of 3.7 Read Reviews (5)

Rate/Review | 146 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 6 dozen
 

Ingredients

  • 1 cup butter
  • 1/2 cup confectioners' sugar
  • 1 tablespoon brandy
  • 2 teaspoons water
  • 1 1/2 cups almonds
  • 2 cups all-purpose flour

Directions

  1. Cream butter or margarine with powdered sugar until light.
  2. Mix in brandy and water.
  3. Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
  4. Chill dough until stiff enough to mold.
  5. Preheat oven to 350 degrees F (180 degrees C).
  6. Shape dough into crescent shapes (Use about 1 tsp per cookie.)
  7. Dip into additional chopped almonds
  8. Bake on ungreased cookie sheet 12 - 15 minutes.
  9. Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 112 | Total Fat: 8.2g | Cholesterol: 14mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2004 by Serenity 
Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2007 by JOLETSON 
GREAT RECIPE, DIDN'T HAVE BRANDY, SO I SUBSTITUTED MADAGASCAR VANILLA AND TURNED OUT REALLY GREAT MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2009 by EMAILMPINK 
just nothing special MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2008 by pauladeenfan 
A delicious cookie! Yummy! Thank you so very much for this recipe! An oldie but goodie. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2006 by CASSIELAIN 
A bit too much flour, I'm going to reduce the amount if I make a next batch. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?