Posted by: Jonjon | January 12, 2009

Cookies – Crescent Cake Cookies 9/10

Cookies – Crescent Cake Cookies 9/10


• 1/3 cup finely ground almonds 45g
• 1 drop almond extract
• 1/3 cup and 1 tablespoon and 1 teaspoon all-purpose flour 50g
• 2 tablespoons and 2 teaspoons confectioners’ sugar 20g
• 2 tablespoons and 2 teaspoons butter, softened 40g
• 1/3 egg yolk

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 1/2 dozen.
1. Combine almonds, almond extract, flour, and sugar until thoroughly mixed. Work in butter and egg yolk with hands; until well blended. Chill the dough for one hour.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Pinch off pieces of dough about the size of your thumb and shape into crescents. Place on greased cookie sheets and bake for about 16 minutes.
I seem to be making a lot of mistakes recently. I put 2x more sugar than I was supposed to, so I had to increase the flour and the grounded almonds. What I ended up with was still 1.5x more sugar. The cookies turned out great however. The sugar content was just about right, and it had a crustic texture that I very much liked. The texture really is so much better than the texture of cookies which just use plain flour. It tastes like a cookie with a complex texture and very mild almond flavor.


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