Almond Crescents

The cookie can be such a simple dessert, but it is always a favorite. I love the simplicity of a cookie.  Flavors of the cookie can be eclectic.  You have the classic chocolate chip, peanut butter and sugar cookies and then you have the more advanced cookie such as the filled and exotic cookies.  A cookie will taste fantastic when both the flavor and texture come together to create your personal cookie heaven. The Almond Crescent Cookie is one of these cookies. The texture and flavor make me eat them like popcorn.

The "icing on the cake" for these cookies is the dipping in chocolate or sprinkling with powdered sugar.  The powdered sugar adds that extra sweetness, because the Almond Crescent Cookie is not very sweet. However, it is the bittersweet ganache that makes these cookies decadent.

So, if you are cooking for a party, a bake sale or for yourself to have a little indulgence, bake these cookies and you will never be disappointed.

Ingredients:

  • 1 cup / 4 1/4 ounces / 120 grams - Slivered Almonds
  • 1 cup / 4 1/2 ounces / 125 grams - All Purpose Flour
  • 1/2 cup / 2 ounces / 60 grams - 10x Sugar (Confection Sugar)
  • 1/4 teaspoon - Salt
  • Zest of 1 Orange
  • 1/2 cup / 4 ounces / 113 grams - Unsalted Butter (Cold)
  • 1 teaspoon - Vanilla Extract
  • 1 teaspoon - Almond Extract
  • If you want to add spices you can. I sometimes use cinnamon and they are delicious.

Ganache:

  • 1/2 cup / 4 ounces- Heavy Cream
  • 1 package (12 oz) - Bittersweet Chocolate

Directions:

  • Preheat oven to 325 / 170 celsius / gas mark 3
  • Line cookie sheet with parchment.
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  • Using a food processor, grind the Almonds to very fine.
  • Add the sugar, flour, salt and orange zest. Pulse in the food processor till combined.
  • If you are using spices, add them with the sugar / flour mixture.
  • Add the butter, vanilla and almond extracts. 
  • Process till the dough comes together. (I usually pulse this process to not over mix.)
  • The dough should clump together.
  • Remove the dough from the food processor and fold the dough a few times till it is smooth.
  • Using an ice cream scoop the size of a tablespoon, scoop the dough into balls.
  • Roll the ball of dough till smooth.
  • Shape the dough into crescents.
  • Bake for 6 minutes and turn the tray and bake for another 6 minutes.

Directions for Ganache:

  • Heat the heavy cream to a simmer.  Do NOT bring to a boil!
  • Place the Bittersweet Chocolate in a heat proof bowl.
  • Pour the heavy cream over chocolate and let is stand for 1 minute.
  • Using a whisk, whisk the ganache till smooth.
  • Dip cookies in ganache and let the ganache set. (I normally let these set at room temperature, but after about 20 minutes, I put them in the fridge to finish setting up.)

 

 

 

 

 

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