Chocolate Almond Crescent Cookies
Crispy almond New Moon cookies, half-dipped in chocolate and sprinkled with toasted almond slices, featuring a delicate texture and rich almond aroma.
Ingredients
all-purpose flour
2.5 cups
salt
1/4 teaspoon
sliced almonds
1 cup
granulated sugar
1/2 cup
unsalted butter (softened)
1.5 cups (3 sticks)
almond extract
1/8 teaspoon
bittersweet chocolate (coarsely chopped)
6 ounces
vegetable oil
1/2 teaspoon
blanched sliced almonds (lightly toasted)
2/3 cup
Instructions
1
Mix dry ingredients
In a medium bowl, whisk together the flour and salt. Set aside.
2
Grind the almonds
In the bowl of a food processor, combine the almonds and sugar and process until the almonds are finely ground, about 45 seconds.
3
Make the dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, almond-sugar mixture, and almond extract on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to low and mix in the flour mixture until just combined. Cover the bowl with plastic wrap and refrigerate until firm, at least 2 hours (up to 3 days).
4
Prepare the oven
Position two racks near the center of the oven and preheat to 325°F.
5
Shape and bake
Scoop the chilled dough and roll into 3/4-inch balls. Roll each ball into a 2.5-inch log (about 1/2 inch thick). Bend each log into a crescent shape (thinner at the ends than in the middle) and place 1 inch apart on ungreased baking sheets. Bake both sheets at the same time, switching the sheets halfway through, for 13 to 15 minutes, until the bottoms are light golden (do not let the tops brown). Transfer to wire racks to cool completely.
6
Melt the chocolate
Line a baking sheet with parchment or wax paper. In the top of a double boiler over barely simmering water, melt the bittersweet chocolate, stirring occasionally, until smooth. Remove from the heat and stir in the vegetable oil. Place the sliced almonds in a bowl.
7
Dip and decorate
Dip one end of each crescent cookie about 1/2 inch into the chocolate, letting the excess drip off. Hold the cookie over the bowl of almonds and sprinkle a few almond slices on top of the chocolate-coated end. Place on the prepared baking sheet. Repeat with the remaining cookies. Let stand at room temperature until set, about 1 hour. (You can refrigerate or freeze to speed up this process.)
