Chocolate Dipped Almond Crescents Recipes

CHOCOLATE ALMOND CRESCENTS

Chocolate Almond Crescents image

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

Ingredients

1-1/4 cups butter, softened
2/3 cup sugar
2 cups finely chopped almonds
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/8 teaspoon salt
1-1/4 cups semisweet chocolate chips, melted
1 to 2 tablespoons confectioners' sugar
Sweetened shredded coconut, optional

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

Almond Crescents III image

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

Ingredients

1 cup shortening
2 teaspoons vanilla extract
¼ cup confectioners' sugar
¼ teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips

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

ALMOND CRESCENTS RECIPE

Almond Crescents Recipe image

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

Ingredients

2 cups butter, softened
1 cup powdered sugar
4 cups flour
1 cup ground almonds
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup finely chopped pistachios

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

CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS

Chocolate-Dipped Almond-Toffee Moons image

Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 60

Number Of Ingredients 10

Ingredients

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground almonds
1/4 teaspoon salt
1/2 cup toffee bits
1/2 cup semisweet chocolate chips
2 teaspoons shortening
Additional toffee bits, if desired

Steps:

Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g

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