Recipe by Bayhill
Posted for the Zaar World Tour-Greece. From the "International Vegetarian Cookbook". I have had cookies similar to these, but not this exact recipe.
Top Review by Chef PotPie
What lovely buttery little cookies! They have a very tender texture, almost melt-in-your-mouth. They are not sweet, but they are flavorful. I used Mexican vanilla, but next time might try almond extract for even more almond flavor. I found the dough to be perfect for shaping, and not crumbly, and this is likely because my almonds were still a tiny bit warm from toasting. 30 minutes cooking time was exactly right. These would be wonderful with coffee or tea. But I can attest that they are difficult to step away from all by themselves! I will make these again! Thanks Bayhill! ZWT9
- 1⁄2 cup ground almonds
- 1 cup sweet butter or 1 cup margarine, softened
- 2 tablespoons powdered sugar
- 1 egg yolk
- 1 tablespoon brandy or 1⁄2 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 1⁄2-2 cups powdered sugar
- Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
- In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
- In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
- Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
- Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
- Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.