Help: Cookie Hints and Tips, Blanching Almonds
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- 3⅓ cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup finely chopped blanched almonds
- 1 cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- 2 teaspoons pure almond extract
- 1 cup confectioners (powdered) sugar
- 2 tablespoons ground cinnamon
- In a medium mixing bowl, combine flour, salt, and almonds; whisk together to mix. Set aside.
- In a large bowl of an electric mixer, combine butter and sugar; mix together until well combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add almond extract; mix until thoroughly blended. Add flour mixture, mixing until combined. Tip: When adding the flour the mixture will seem dry and crumbly. Keep mixing until the dough comes together.
- Cover and refrigerate dough until chilled, 2 to 3 hours.
- Preheat oven to 325 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
- Shape chilled dough into ropes ½ inch thick; cup ropes into 2 inch long pieces. Curve each cut piece into a crescent shape, smoothing the cut ends. Tip: Gently curve around your finger to form the crescent shape.
- Bake: Place crescents about 1 inch apart onto baking sheets. Bake 15 to 18 minutes or until cookies are set but not brown.
- Remove baking sheets from oven.
- In a medium bowl, combine powdered sugar and cinnamon. Sift or stir together to thoroughly combine.
- While cookies are still hot from the oven, roll each cookie in the powered sugar mixture until completely coated.
- Place cookies on wire cooling racks to let cool. When completely cooled, re-roll the cookies in the powdered sugar mixture again.