Almond Crescents I

Almond Crescents I

8

"Light almond tea cookie ... crescent shaped."
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Ingredients

servings 112 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 teaspoon 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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to make them as little round cookies, or as little ball cookies - it doesn't matter.

Most helpful critical review

A bit too much flour, I'm going to reduce the amount if I make a next batch.

Delicious - everyone loves them! You don't have to make them in crescent shapes. I prefer to make them as little round cookies, or as little ball cookies - it doesn't matter.

GREAT RECIPE, DIDN'T HAVE BRANDY, SO I SUBSTITUTED MADAGASCAR VANILLA AND TURNED OUT REALLY GREAT

A bit too much flour, I'm going to reduce the amount if I make a next batch.

A delicious cookie! Yummy! Thank you so very much for this recipe! An oldie but goodie.

just nothing special

This is not a very sweet cookie unless you roll them in the powdered sugar. Try one after baking, see if you like it or not as is, then play around with how much powdered sugar you want to add. ...

I agree with Monica. Since it's not a sweet cookie, just powder it with sugar. It adds to its sweetness. Chilling the dough makes it easier to roll though. I love it with my morning coffee...

My husband loves these cookies. They bring him back to his childhood!