| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Almonds; ground fine |
| 1 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2 |
c |
Flour; or a little less (see note) |
| 1 |
c |
Pine nuts; chopped |
|
|
Granulated sugar |
|
|
Sweetened milk; optional |
INSTRUCTIONS
From: robert.foster@nashville.com (Robert Foster)
Date: 7 Aug 1995 12:17:05 -0500
I found this recipe in my database & hope that it's what your looking for.
I have not tried this recipe, therefore, I can not answer any questions
about it. Enjoy!
Cream butter and sugar together until very soft. Then carefully blend in
the ground almonds, salt, vanilla and flour. The dough will be rather firm.
Cut off pieces about the size of prunes and roll them into little
cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine
nuts and bend them into a half-moon shape. Place these 1-inch apart on
greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents
should not be browned. Cool about 5 minutes, then strew with a little
granulated sugar or brush with heavily sweetened milk.
NOTE: For reasons never adequately explained, cake and other baked foods
need more flour on some days than on others.
Deborah Madison - Prodigy Guest Chefs Cookbook
REC.FOOD.RECIPES ARCHIVES
/COOKIES
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