Vanillekipferln (a.k.a. Almond Crescents)


1 cup unsalted butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
2/3 cup finely ground almonds
1/4 teaspoon salt
confectioners' sugar


Preheat oven to 325 degrees F.

In a mixing bowl, cream butter and sugar.

Combine flour, almonds and salt; gradually add to the creamed mixture.

Cover and refrigerate for 1 hour or until easy to handle.

Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent.

Bake for 14-16 minutes or until set. Cool.

Roll gently in additional powdered sugar after cooling.

NOTE: also tastes great if you use ground hazel nuts instead of almonds.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

Food on Friday: Cherries and Almonds 

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