Almond Kipferl - Dutch Crescents

A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350F and lightly grease a baking sheet.
  • Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
  • Add egg yolks, one at a time, beating hard after each addition.
  • Add salt, ground almonds, flour and mix well.
  • Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
  • Arrange on prepared baking sheet into crescent shapes.
  • Bake for about ten minutes.
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@Molly53
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@Molly53
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"A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"
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  1. Molly53
    A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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