CHOCOLATE ALMOND CRESCENT COOKIES
This is such an easy cookie that is not as sweet as alot of cookies. Use any brand ready pie crust or your own recipe. Cute shape of a rolled up crescent roll but with a great chocolate almond filling. Fun addition to your cookie platters.
Provided by Diane in Nebraska
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350º.
- In a small bowl, combine ground almonds, powdered sugar, and almond extract.
- Stir in egg white.
- Melt chocolate in a small dish and stir into almond mixture, mixing in well.
- Allow crust to come to room temperature (or if you can't wait to get started, heat for about 20 seconds on defrost in your microwave).
- Unfold/ unroll both pie crusts as directed on package (if you are making your own pie crusts, form both of them in a round circle measuring 11" across).
- Place one pie crust on top of the other (this is just to simplifiy the amount of cutting you will do, you can do it one layer at a time if you like) and place on cutting board.
- Cut crusts in half, in half again making 4 sections, in half again, making 8 wedges, and then each of the eight wedges, cut in thirds, creating 24 wedges.
- Place about 1/2 teaspoon of almond filling at the wide end of each wedge.
- If you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point.
- Place point side down on ungreased cookie sheet.
- Repeat with second layer.
- These cookies can be placed quite close to each other as the will shrink just a little while baking.
- I usually have 24 cookies on one cookie sheet.
- Bake in preheated oven for 10 minutes or until very light golden brown.
- Remove from cookie sheet to a wire cooling rack that has waxed paper underneath.
- Cool completely.
- In a small bowl, make glaze by mixing powdered sugar, almond extract and stirring in milk gradually to reach desired glazing consistency (I like mine a little thicker).
- Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 65.8, Fat 4, SaturatedFat 0.7, Sodium 52.9, Carbohydrate 7, Fiber 0.4, Sugar 2.6, Protein 0.9
CHOCOLATE ALMOND CRESCENTS
If you like chocolate-covered almonds, you're in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 85 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
ALMOND CRESCENTS III
Crescent shaped cookie with one half dipped in chocolate.
Provided by Terri
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 72
Number Of Ingredients 8
Steps:
- Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
- Form dough with hands into 3 inch lengths about pencil thin.
- Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
- While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 5 g, Fat 4.6 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 9 mg, Sugar 1.8 g
CHOCOLATE ALMOND TREATS
Chocolate rice crispy treats!
Provided by Stephanie Watts
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
- Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
- Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
- Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
- Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
- Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g
ALMOND CRESCENTS
Categories Cookies Food Processor Mixer Dairy Dessert Bake Almond Chill Bon Appétit
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.
- Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
ALMOND CRESCENTS RECIPE
Whip up a quick and easy treat using our Almond Crescents Recipe. This Almond Crescents Recipe consists of crescent-shaped cookies dipped in melted chocolate and pistachios. Serve these crunchy confections at your next gathering!
Provided by My Food and Family
Categories Home
Time 35m
Yield 54 servings, 1 cookie each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
- Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
- Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
- Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.7601 g, Sugar 0 g, Protein 2 g
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