Saturday, December 21, 2013

cookie calendar - day 21: almond crescent cookies

day 1: double chocolate cookies day 2: chewy chocolate chip cookies day 3: banana date cookies day 4: cranberry orange biscotti day 5: peppermint pinwheel cookies day 6: corn cookies day 7: chocolate-ginger crinkle cookies day 8: chocolate macarons day 9: gluten-free shortbread bars day 10: coconut lime shortbread cookies day 11: porlos testa day 12: oatmeal raisin cookies day 13: shortie bars day 14: snickerdoodles day 15: brown sugar shortbread day 16: traditional east coast cookie day 17: oolong tea cookies day 18: chocolate, orange and cranberry cookies day 19: deviant rosemary cornmeal cookies with raspberry jelly day 20: minty dark chocolate crinkle cookies day 21: almond crescent cookies

Amanda is awesome. I can't remember how we first connected, but we did and she is like a burst of energy whenever we're talking online. She has a lot of varied interests and her blog is always lots of fun, offering some great ideas and inspiration on food, beauty and fashion!

This is also Amanda's second year taking part in the Cookie Advent Calendar! Last year she introduced us to spiced butter shortbread bites and I'm happy to have her back with us again.

You can connect with Amanda by visiting:
Twitter: @hrtlesgirl

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guest post by Amanda from Heartless Girl Blog

I have this amazing Austrian  friend that was kind enough one year to bring me cookies that her dad made every Christmas. I've decided to remake them because they were so good!

These cookies are buttery and taste just like shortbread with a crumb texture. This is not his recipe, but these Almond Crescent Cookies are (almost) just as good!

almond crescent cookies

You'll need:
1 cup of ground almonds
2 cups of flour
1/4 cup of icing sugar+ 1 cup for dipping
1 cup of butter
1/4 tsp of almond extract
1 tsp of vanilla
a dash of salt

Yield: 60 cookies.

  1. In a mixing bowl, combine 1/4 cup of icing sugar, almond extract, butter, salt and vanilla.
  2. Mix until butter becomes light and fluffy.
  3. Add in flour and almonds, stir with a spoon until dough comes together.
  4. Turn out onto floured surface and form into a disc. The dough might be dry but that's okay.
  5. Wrap dough in plastic wrap and pop it in the fridge for 1 hour.
  6. Make a small ball and roll into a log. Form into a crescent.
  7. Set oven to  325 degrees and bake for 8 minutes. Rotate pans and bake for another 8 minutes.
  8. Immediately coat crescents by dipping them into a bowl filled with icing sugar. 
  9. Place on rack to cool. (This can be messy, so place a towel or place mat until racks).
  10. Eat! 

The recipe and all photos used in this blog post belong to Amanda / Heartless Girl Blog and should not be reprinted without her express permission.

1 comment:

  1. I love these, so much so that they might just be the first recipe I choose to try after all the Christmas baking has gone =)


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