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Chocolate Almond Butter Crescents recipe

Delightful crescent shaped cookies, onehalf of each cookie is coated in chocolate, the other half withpowdered sugar.

Recipe: Chocolate AlmondButter Crescents

2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup sifted cocoa
1 1/4 cups butter
2/3 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 cups very finely chopped almonds*
1 1/4 cups (8 ounces) semisweet or white chocolate, chopped
1/2 cup powdered sugar

  • Combine flour, salt and cocoa. Set aside.
  • Cream butter and sugar until light andfluffy. Add vanilla extract and almonds. Mix well. Graduallyadd flour mixture, beating well after each addition. Chill doughseveral hours.
  • Using 2 heaping measuring teaspoons foreach cookie, shape dough into crescents.
  • Preheat oven to 350°F (175°C).
  • Bake on an ungreased cookie sheet for15 to 18 minutes. Cool on wire rack.
  • To decorate, melt chocolate over low heat.Dip half of the cookie into melted chocolate and let cool onwax paper.
  • Cover dipped end with wax paper and sprinkleremaining cookie half with powdered sugar.

    Makes 5 dozen cookies.

    *Tip: Use food processor or blender tofinely chop almonds.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.


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