Jan 7, 2013

Eggless Almond crescent cookies

These cookies were first introduced to me by a nice aunt, Yeshoda aunty, she had got me a handful of cookies religiously wrapped in foil. they were the most amazing, and delicious almond cookies I have ever had in my life. The recipe she sent me through her daughter was measured in grams. I tried to do my best changing them into cup measurement. they rock...tahnsk so much aunty!

A very simple cookie to put together and it just melts in your mouth, did I mention the aroma that fills in the home while it bakes? a must try!

What you need: Makes about 24 cookies, depending on what size you make, 2in. length
2 cups all-purpose flour
1 cup finely powdered blanched almonds
1 cup butter, softened

3/4 cup sugar
1/2 tsp powdered cardamom
1 tsp vanilla extract
vanilla sugar to dust; I improvised with cinnamon sugar
pinch of salt
 


 
Whisk the flour, powdered almonds and salt together. 


In a bowl, cream butter, sugar and vanilla until light and fluffy. Add in the flour and almond mixture a little by little until completely blended. Roll it into a soft dough.

Wrap in plastic wrap and chill in the fridge for 15 to 20 minutes.

Preheat the oven at 325 degree F. Make little balls of uniform size. Then shape them into elongated cylinders with your palm and curve them out on a baking tray.

Place the cookies an inch apart on parchment paper.
   
Bake at 325° for 10 to 12 minutes or until the edges are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with vanilla sugar or cinnamon sugar before serving.

Store them in an air tight container, stays good for up to a week. 



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