NCOTB #3 Almond Crescents Old School New
A couple of months ago I reviewed Rose Levy Beranbaum’s new book, The Cookie Bible for Net Gallery. Long a fan of hers I was excited to take a peek at her latest work, it did not disappoint. My favorite book is Rose’s Christmas Cookie Book, the bible of Christmas Cookies. Her attention to detail and explanation of ingredients and techniques guarantee success for even the most novice baker.
The Cookie Leap
Rose’s Christmas Cookies expanded my cookie-verse. I went from baking chocolate chip cookies (a damn good one though) to making spritz, cut-outs, and crescent cookies-fancy-schmancy festive cookies. Every Christmas, Rose’s Christmas Cookies is front and center on my kitchen counter.
One of my favorites from this book is Rose’s Crescents. The fact that there are so many variants is indicative of their deliciousness and universal appeal. Austrian Viennese Crescents, Mexican Wedding Cookies, Greek Kourabiedes, and Snowballs-all start with ground nuts, flour, sugar, and butter mixed together and baked into a buttery, blissful bite. Rose tweaked hers, instead of rolling the cookies in powdered sugar, they are rolled in a mixture of superfine sugar and cinnamon. Sublime.
Here’s the Good Part
She includes directions on how to make certain recipes in a food processor. Not all cookies can be made in a processor but the ones you can, simplify the process and shorten the time. No more waiting for the butter to come to room temp. It is essentially a one-bowl recipe, how great is that?
The Food Process
Place almonds and sugar in a food processor bowl and process until almonds are very finely ground. Cut butter into pieces and with the motor running, add butter and process until smooth and creamy. Scrape down the sides and add flour and salt and pulse to incorporate the flour. Remove the dough from the processor and gather it into a disc. Wrap in plastic wrap and refrigerate for 1 hour until firm.
I use a #50 or #60 ice cream scoop (1 tablespoon plus of dough). Roll dough into a cylinder about 2.5-3 inches long. The dough softens quickly so work fast, use your fingers to roll as your palm has more heat. As you roll the dough into cylinders, put a bit more pressure on the ends to taper them. Pinch the ends to fine-tune the shape into points.
I have also made these smaller using a #70 scoop when I want dainty little tea cookies.
I love these cookies. Don’t wait until the holidays to make them!
Rose's Crescents
Ingredients
The Creamed Mixture
- 1 c. Unsalted Butter 8 ounces or 227 grams
- ⅓ c. Sugar 2.25 ounces or 66 grams
- ⅔ c. Sliced Blanched Almonds 2 ounces or 56 grams
The Dry Ingredients
- 1⅔ c. All Purpose Flour (prefer Gold Medal or Pillsbury AP flour) 8.25 ounces or 235 grams See notes regarding flour
- ¼ tsp. Salt
Topping:
- ½ c. Sugar 100 grams
- ½ tsp. Cinnamon
Instructions
- Pre-heat oven to 325º.
- Place almonds and sugar in food processor or blender and process until nuts are finely ground; set aside. See notes in post for making in food processor.
- Cream butter in large mixing bowl. Add almond mixture; beat until light and fluffy. Gradually mix in flour and salt until well blended.
- Shape dough into a large flat disk; wrap in plastic wrap and refrigerate 1 hour or until firm.
- For topping, combine sugar and cinnamon in a small bowl; set aside.
- Work with one-fourth of the dough at a time; refrigerate remaining dough. Shape dough into ¾ inch balls; roll each into a 3-inch log. Place on unbuttered cookie sheet 1 inch apart. Shape into crescents.
- Bake 14 to 16 minutes or until set but not brown. Cool on cookie sheet for 10 minutes. While still warm, remove cookies from cookie sheets. Dip into cinnamon sugar turning gently to coat. Finish cooling on wire racks.