Monday, October 4, 2010

Almond Crescents

 

I had never heard of almond filling in a can.  Guess I don't get around much!  I have never really had a recipe that required me to try to find it, I guess.  I must admit that I love anything almond and that I did enjoy a wonderful Twice Baked Almond Croissant from Bakery Nouveau in West Seattle this summer.  I wondered how they got the wonderful creamy layer in the croissant.  Maybe with almond paste?  filling?  (Bakery Nouveau is a great place to visit.  I posted about it here.  It is worth the seventeen hour drive to Seattle!)  So, when I saw the can of Almond filling and visualized pictures of the Twice Baked Almond Croissant, it popped off the shelf and into my shopping cart!

I found the Almond Crescent recipe on the back of the label.  I decided that I had to try out that recipe and use the product before I could venture into unknown territory and attempt the croissants!  The label also listed a website featuring additional recipes for the product.  The recipe is pretty straight forward.  I was surprised that there were not any eggs in the recipe but it didn't seem to matter.  The dough must be refrigerated for four hours!  One must plan ahead when making these cookies.


Almond Crescents
adapted from Solo Foods


Yield:  about 48 cookies

Heat oven to 325° F.
Planning note: Dough must be refrigerated for at least 4 hours before baking.

Ingredients
1 cup butter, softened
1/3 cup sugar
1 teaspoon almond extract
1 can Solo Almond Filling
2 cups all-purpose flour
Confectioners sugar for dusting
Preparation
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in almond extract and almond filling until blended. Stir in flour to make stiff dough. Cover and refrigerate at least 4 hours or until dough is no longer sticky.

Preheat oven to 325° F.

Dust hands with flour. Shape teaspoonfuls of dough into small tapered crescents about 2 1/2 inches apart.

Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 1 minute. Remove from baking sheets and cool on racks. Dust with confectioners sugar while cookies are still warm. Cool completely. Store in airtight containers.

PRINTABLE RECIPE


We liked the crescents.  They were light and flavorful.  I might add 1/4 tsp additional almond extract when I make them again.  They are going on my Christmas cookie list!

13 comments:

  1. I will love these..I bought 2 cans in he USA and will get more..I made a cake and it was so good..but these little crescents?

    Over the moon:)

    ReplyDelete
  2. I almost fibbed and said I couldn't find the canned almond and tell you to just send me a batch of the cookies. However, like George Washington, I cannot tell a lie and have been using the canned almond filling for years. I first found it when we lived in La Jolla (many moves ago). I've also used it as a filler in croissants (ready made ones). Delicious!!

    Best,
    Bonnie

    ReplyDelete
  3. I have never heard of almond filling too! This is something new to me, and I don't think that I can find it here! The cookies looks fantastic. Thanks for sharing this!

    ReplyDelete
  4. What a lovely blog...and a lovely recipe! I adore the flavor of almonds, and I know I would swoon over a plate of these cookies. These would pair perfectly with an afternoon cup of tea. Thank you so much for sharing it with us!

    ReplyDelete
  5. it looks good with a cup of coffee...

    ReplyDelete
  6. These cookies look wonderful, Kate. I've tried several recipes on Solo labels and have liked them. I love this traditional almond cookie.

    ReplyDelete
  7. I will be in Seattle next weekend so it looks like this bakery might be on my list of places to visit.

    ReplyDelete
  8. These look wonderful...I love Solo almond paste!

    ReplyDelete
  9. I do love this kind of cookie.. and the recipe is just in time for the xmas cookie file! They look great on the plate, don't they?

    ReplyDelete
  10. These cookies are gorgeous. Is almond filling the same thing as almond paste? I'm not much of a baker, but I do make a wonderful almond cake that uses almond paste.
    Sam

    ReplyDelete
  11. Yes, I've been MIA in visiting my blogger pals. I'm glad I'm back. Do you know how much I love almond? I'm so bookmarking this one. These look amazing and I honestly and truly want to make them. You're awesome!

    ReplyDelete
  12. Wow, these look delish!!!! I love your blog!

    ReplyDelete
  13. This is a variation of a traditional German or Austrian recipe that calls for almond powder - almond slivers in a food processor will made the powder in a few seconds. You can use that if you don't find almond filling.

    ReplyDelete