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Almond Crescents (Mandlove Rohlicky)

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“This has been a family favorite for many, many, years, I usually make a double batch to ensure having them around for more than a day! The recipe comes from the now defunct Country Cooking magazine in an article on Czechoslovakian cooking. I grind my almonds in my Cuisinart and mix the recipe up in it also, but a mixer will also work fine. (I guessed on the yield, they make a full tray plus).”
READY IN:
35mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. In food processor:
  3. Mix together flour, 1/2 cup powdered sugar, and ground almonds.
  4. Add in butter, and extracts and pulse until dough comes together.
  5. In mixer:
  6. Cream butter and extracts.
  7. Add in flour, 1/2 cup powdered sugar, and ground almonds.
  8. Forming crescents:
  9. I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick.
  10. You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference.
  11. This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer).
  12. Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup.
  13. Store in airtight container.

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