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Almond Crescent Cookies
(Mandel - Halbmonde)
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| What You Need: |
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TOPPING
¼ cup blanched almonds, finely chopped
1/3 cup sugar
1 teaspoon ground cinnamon
COOKIES
½ pound (2 sticks) unsalted butter, softened
¾ cup sugar
4 hard-cooked egg yolks, sieved
2 raw egg yolks
2 teaspoons finely grated lemon peel
3 cups all-purpose flour, sifted before measuring
1 egg white
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| How To Cook: |
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1. Stir the chopped almonds, the 1/3 cup of sugar and the cinnamon together in a small bowl and set aside. Preheat the oven to 325°F.
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2. In an electric mixer, beat the butter and the ¾ cup of sugar together at high speed until the mixture is light and fluffy.
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3. Then beat in the hardcooked egg yolks, raw egg yolks and lemon peel. Reduce the speed to medium and sift in the flour, beating until the mixture is smooth. (To make the dough by hand, cream the butter and sugar together by mashing and beating them against the sides of the bowl with a large spoon until light and fluffy.
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4. Then beat in the hard-cooked egg yolks, raw yolks and lemon peel, and continue to beat until smooth. Sift the flour into the mixture a little at a time, beating well after each addition.
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5. In a small bowl, beat the egg white with a whisk or a rotary or electric beater until it is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl.
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6. Shape each cookie in the following fashion: Pinch off about 2 tablespoons of dough and roll it between the palms of your hands to make a cylinder about 2½ inches long. Curve the ends of the cylinder together, flatten it a little and taper the ends to form a crescent.
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7. Then dip the crescent into egg white and roll it in the almond mixture. Place the cookie on an ungreased baking sheet. Make the remaining cookies similarly, arranging them on the sheet 1 inch apart. (Use 2 baking sheets if necessary.)
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8. Bake in the middle of the oven for about 10 minutes, or until the cookies are firm. With a metal spatula, transfer to cake racks to cool. Mandel-Halbmonde can be stored for several weeks in tightly sealed jars or tins.
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