Almond cookies melt in your mouth

Eva Wasney Homemade Holidays
By: Eva Wasney Posted:

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Today’s Homemade Holidays feature is a recipe for delicate, melt-in-your-mouth Almond Crescent cookies.

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Hey there, time traveller!
This article was published 17/06/2024 (847 days ago), so information in it may no longer be current.

Today’s Homemade Holidays feature is a recipe for delicate, melt-in-your-mouth Almond Crescent cookies.

“This is a cookie my Nana used to make, not necessarily for holidays specifically, but it’s one of my favourites, so now I make them every year. Almond and vanilla is such a classic combo and I love that this recipe isn’t super sweet,” writes Erin Lebar, the Free Press’s manager of audience engagement (and a heck of a baker).

Almond Crescents

Free Press Favourite submitted by Erin Lebar

Ingredients

  • 500 ml (2 cups) flour
  • 250 ml (1 cup) ground almonds
  • 1 pkg vanilla sugar
  • 310 ml (1 ¼ cup) cold butter

For decoration

  • 250 ml (1 cup) icing sugar
  • 1 pkg vanilla sugar
  • Preheat oven to 165 C (325 F)

Directions

1. Mix together flour, ground almonds and vanilla sugar.

2. Cut in cold butter; work mixture together quickly into a smooth dough.

3. Shape into rolls about the size of a pencil; cut 5-cm (2-inch) pieces and form them into a crescent shape.

4. Bake on a greased baking sheet or on parchment paper for 15 to 17 minutes.

5. Mix icing sugar and vanilla sugar together; roll warm cookies in sugar mix.

eva.wasney@winnipegfreepress.com

Eva Wasney

Eva Wasney
Arts Reporter

Eva Wasney is a reporter for the Winnipeg Free Press.

   Read full biography

Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.

Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.

Eva Wasney

Eva Wasney
Arts Reporter

Eva Wasney is a reporter for the Winnipeg Free Press.

   Read full biography

Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.

Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.

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