Italian Almond Cookies by Cooking with Manuela
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These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
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Almond Crescent Cookies | Melt in your Mouth Cookies | Holiday Cookies
#almondcookies #holidaycookies #christmascookies
Almond Crescent Cookies, melt in your mouth. Fast, easy and the perfect addition to your Cookie Platter on Holiday Season.
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Ingredients:
1 cup (225 grams) unsalted butter, softened
1/3 cup (67 grams) granulated white sugar
1 large (20 grams) egg yolk
1 teaspoon (4 grams) vanilla extract
1 2/3 cup (210 grams) all purpose flour
3/4 cup + 2 tablespoons (100 grams) almond flour
1/4 teaspoon (1 gram) salt
Powdered sugar for dusting
Instructions:
1. In the bowl of your electric mixer or hand mixer, beat 1 cup of softened butter and 1/3 cup sugar until creamy (2-3 minutes).
2. Add 1 egg yolk and 1 teaspoon vanilla extract and beat until incorporated. Scrape down the sides and bottom of the bowl as needed.
3. Add 1 2/3 cup of all purpose flour, 3/4 + 2 tablespoons of almond flour and 1/4 teaspoon of salt and beat until just combined. Do not over mix!
4. Chill the dough for 30 minutes.
5. Heat your oven to 350 degrees F (175 degrees C) and line your cookie sheets with parchment paper or silicon mats.
6. Scoop out about a tablespoon (16 grams) of dough and form a log. Bend it to form a crescent moon shape and place it in a prepare cookie sheet about 1 inch apart and bake on 350F (175 C ) for 12-15 minutes or until they start to turn light brown.
7. Remove from the oven. They are soft but will harden as they cool. Let it cool completely before dusting with powdered sugar.
8. Store cookies in a tightly sealed container for up to 5 days.
How To Make Mexican Wedding Cookies, Snowball Cookies, With Pecans | Rockin Robin Cooks (Bloopers!)
Mexican Wedding cookies are super easy and are melt in your mouth delicious! Bloopers too! Get the full written recipe here:
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
These little snow ball cookies are a must make for your holiday baking. I make these almost every Christmas and they make a wonderful dessert anytime of year.
Mexican wedding cookies can be made gluten free by using a gluten free flour, which I have done many times and works out great.
It's important to roast the pecans for that rich flavor. Then either chop them up very fine or place them in a food processor.
I used a kitchen aid mixer to mix my dough but you could use a regular hand mixer to get the job done too.
After all the ingredients are combined you want to refrigerate the dough. Cover it with saran wrap or what ever you have and chill for at least 30 minutes to an hour.
Preheat your oven to 350 degrees F.
Roll the dough into 1 inch size balls and place on parchment paper or or a greased cookie sheet. Space them about 2 inches apart. They don't spread out much.
Bake the little pecan balls for about 15 minutes or until they are golden brown. Place the cookies on a cooling rack for a few minutes.
Roll the cookies in powdered sugar one or two at a time and place them on another cooling rack that is over a plate. Once all the cookies covered, place some powdered suger in a fine strainer and shake more powdered sugar over the cookies to get a nice even coating of sugar.
Now go ahead and try one! Yummy!
Thanks for watching!
Rockin Robin
P.S. Please share this video by embedding it on your Facebook page or Pinterest by embedding this link. Thanks so much!
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Music by Kevin MacLead
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How to shape Spiced Crescent Cookies
Learn how to shape Spiced Crescent Cookies. For more kitchen tips, recipes and household advice, visit our website at or call our Answer Line at 1-877-420-9090 (toll-free anywhere in Alberta, Canada).
For the full recipe, purchase your copy of our cookbook, The Art of Entertaining here:
Walnut Crescent Cookies | TheHome.com in the Kitchen
These walnut crescent cookies from TheHome in the Kitchen are full of nutty and sweet flavors that make them a snowy delight!
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WALNUT CRESCENT COOKIES
Preheat oven to 350 degrees
Ingredients:
½ pound (2 sticks unsalted butter) softened
¾ cup powdered sugar
2 teaspoons vanilla
1 cup ground walnuts
2 cups all-purpose flour
Powdered Sugar
Mix butter and vanilla.
Add sifted powdered sugar and mix.
Add vanilla and walnuts.
Add sifted flour and blend in.
Knead the mixture to fully mix.
Pull off approximately 1 tablespoon sized pieces and shape into crescents.
Place on greased (or silicone mat covered) cookie sheet.
Bake 13-16 minutes. Rotate the cookie sheets half-way through.
Cool for approximately one minute.
Place on cooling rack and let cool completely.
Place in container filled with powdered sugar, layering and making sure each layer of cookies is completely covered.
TIP: If dough gets sticky, place in refrigerator to become firmer. Cookies will be slightly brown around the edges when done. Do not over bake!
Today. I thought I would make another cookie that I really liked making because it's so simple. Similar to a cookie I've made in the past, which was a pecan butterball cookie. This is called the Walnut Crescent cookie. It only has five ingredients. Again, no egg. So let's get started. The first thing I'm going to do is add my two sticks of butter and I have soften this so it is ready to go in my mixer And by the way, I have preheated my oven to 350. I'm going to blend this for just a moment. 67 The next thing I'm going to do is take my powdered sugar and I'm going to sift it. Now, I happen to have two sifter, so I'm going to use each of those separately. This is three quarters of a cup of powdered sugar This is sifting the powdered sugar and adding it to the butter. And sometimes you get little pieces of powdered sugar, and that's what you're trying to avoid, is the hard pieces in your cookies. All right. I'm going to mix it. To this I'm going to add two teaspoons of vanilla. And again, remember, I love a little heavy pour. The next thing I want to do is add one cup of ground walnuts. I've already play some walnuts into my grinder. And I do have a cup measure on here. So I'm going to grind it to make one cup I'm at one cup and I'll pour it in. And my final ingredient is two cups of flour that I'm going to sift into this mixture. I put my towel on top of my mixer because I don't want the flour to get all over the place. And I'm just going to mix it that much because now I'm going to need the dough. First, I'll wash my hands If the dough seems sticky, you can put it into the refrigerator to harden it a bit. Because our next step is just to make the crescent, and that's it. You're supposed to put these cookies on a butter cookie sheet. Again, I like to use the silicone pads. So now you take about a tablespoon of dough and you roll it into a shape like that and put into a crescent shape. How easy is that? They're going to cook in the oven for about 13 to 16 minutes. Again, I have preheat the oven to 350. Halfway through. I will turn them. After these have cooked and cooled you're supposed to sift powdered sugar on the top. I don't like to just sift it on top. I like to put them in a container of powdered sugar and let them soak up the sugar a bit. And it's a great way to store them. So that's what we'll be doing. OK, so it's halfway through and it's going to turn the cookies. This time I'm going to put them in for another eight minutes. OK. These look great. They are a bit brown around the edges. And I'm going to let them cool for about a minute just so they harden up a bit and are easier to get off of the cookie sheet. How easy was that? They have baked and they are perfect to come off the cookie sheet. Next, I'm going to let them cool before I put powdered sugar on them. OK, so I've taken all of the cookies out of the oven. I've made approximately four dozen cookies. One thing I have noticed is that these are really homemade and I'm really OK with that. They're not perfect, but they, I'm sure, taste great. We love them. What we do next is take the cookies and put them into powdered sugar. And then I place them into a container. I want to remind you to like us, subscribe to us and also share your recipes. I love trying new ones. So that's it. These are great. Some of our favorites. Fun to give as gifts and also for the holidays. Hope you enjoy.
Pecan Crescent Cookies | Kin Community
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Pecan Crescent Cookies
1/2 pound unsalted butter - room temperature
6 T. powdered sugar + more for rolling
2 c. all-purpose flour
2 c. pecans - finely chopped
1 t. vanilla
Preheat oven to 250 degrees.
Place butter in the bowl of a standing mixer. Using the padle attachment, beat butter on high for about 30 seconds until creamy. Add the powdered sugar and beat on medium-high until butter is a pale ivory color and has a fluffy consistency.
Add vanilla and beat until combined.
Add flour a little bit at a time, beating on low speed until just blended. Add pecans and mix on low speed until just combined.
Using floured hands (so dough doesn't stick to ya') shape heaping tablespoon size pieces of dough into cute little crescents. Place on a cookie sheet.
Bake for one hour. Remove from oven and let cookies cool until you can handle them. Roll warm cookies in powdered sugar. Allow cookies to then cool completely before storing them in an airtight container.
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