Chocolate Almond Crescent Cookies

READY IN: 35mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) package any brand ready-made pie crusts (2 crusts) or 2 pie crusts, your favorite recipe for
  • Filling
  • 1
    cup ground almonds
  • 14
  • 12
    teaspoon almond extract
  • 1
    egg white
  • 13
  • Glaze
  • 12
  • 14
    teaspoon almond extract
  • 3 -4
    teaspoons milk
Advertisement

DIRECTIONS

  • 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.
Advertisement