almond-crescents-4313.json

{
    "directions": [
        "Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.",
        "Preheat oven to 350\u00b0F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)"
    ],
    "ingredients": [
        "1 cup slivered almonds, toasted",
        "3/4 cup all purpose flour",
        "1/4 teaspoon salt",
        "3/4 cup powdered sugar",
        "1/2 cup (1 stick) unsalted butter, room temperature",
        "1 1/2 teaspoons vanilla extract",
        "1/4 teaspoon almond extract"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cookies",
        "Food Processor",
        "Mixer",
        "Dairy",
        "Dessert",
        "Bake",
        "Almond",
        "Chill"
    ],
    "title": "Almond Crescents",
    "url": "http://www.epicurious.com/recipes/food/views/almond-crescents-4313"
}