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Eats & Drinks | National Almond Day, Almond Crescents with Butterscotch Glaze

By Lesley Gayle

To celebrate National Almond Day, try this simple cookie recipe. The only uncommon ingredient is the almond flour, which is readily available in most grocery stores these days. Or you can finely ground unsalted almonds in a food processor.

Cookie Ingredients: 

  • 1-cup unsalted butter, softened
  • 1/2 cup + 1 tablespoon powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • 1 ¾ cups flour
  • ¾ cup almond flour

Glaze Ingredients: 

  • ½ cup packed brown sugar
  • 2 Tablespoons half & half
  • 2 Tablespoons unsalted butter
  • ¼ teaspoon salt
  • ½ cup sliced almonds

Directions:

Preheat oven to 300 degrees. Line cookie sheet with parchment.

Beat butter, powdered sugar and salt in a large bowl on medium speed until fluffy. Add almond extract and then add flour ½ cup at a time. Stir in almond flour until well blended.

Shape tablespoons of dough into a 3” rope then bend the rope into a crescent shape. Place on cookie sheets Bake 20 – 25 minutes until slightly browned. Remove from oven and let cool.

Combine all glaze ingredients except the sliced almonds in a sauce pan. Cook over low heat, stirring constantly until sugar dissolves. Drizzle glaze over cooled cookies and sprinkle with almonds before the glaze hardens.

Makes: 3 dozen.

 

Leslie Gayle

Leslie is a one time CPA, wife and mom of twins. She’s an over thinker who loves karate, thunder, and travel. Her sweatpants are yoga pants and she takes her coffee with milk.

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