| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 36 | Servings | ||
INGREDIENTS
| 1 | c | Unsalted butter ; soften |
| 1/2 | c | Sugar (ground) |
| 1 3/4 | c | Sifted flour (up to 2) |
| 1 | c | Ground unblanched almonds; see Note |
| 1 | ts | Vanilla essence |
| 1/2 | ts | Salt |
| Icing sugar |
INSTRUCTIONS
Source: Family Recipe /by Traudle Lessing. Note : During the years, I make the same crescents instead of Almonds, I take : 1/2 cup Ground Walnuts + 1/2 cup Haselnuts (Filbert) which I put them in the toaster oven for 10 -15 minutes or untill nice brown, Between my hands I rube them to remove the brown flaky skin,then I ground them.My family says that they are much better then the origenal. Cream butter and sugar until light and fluffy. Add 1/2 a cup flourone at a time to butter .Then add the nuts , Vanilla essence and salt. Continue to beat untill dough become slightly stif, You may add more flour. Shap dough into a ball ,wrap in nylon seal and refrigerate for an hour. Pinch off walnuts - size pieces of the chilled dough, place them on floured board: Roll each one into a strip, an inch wide /1/2 inch thick. Shape to crescet. Arrange on baking sheets covered with baking paper at least 1/2 inch apart. Bake in pre heate 350F hot oven for 15 - 20 minutes, or lightly brown, Cool about 5 minutes and dust with icing sugar . Keep ,in air tight container. Note: I make my own icing suger by grounding in coffee grounder to fine sugar dust. Posted to JEWISH-FOOD digest V97 #299 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 16, 97
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