karenlovessnow
November 26th, 2007, 10:05 AM
Almond Crescents
Category:
Suitable for a: vegan diet
Ingredients:
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1 cup Earth Balance, softened
1/3 cup sugar (I used TJ's organic sugar)
1 1/2 to 2 cups flour (I only needed 1/12)
100 gram package ground almonds (approx.1/4 cup)
1 tsp almond or vanilla flavoring (I used vanilla because I didn't have almond)
Powdered sugar for sprinkling
Instructions:
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Put all ingredients into a bowl. Mix together with a mixer. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 350 degrees for 15 minutes. They should not be brown. Sprinkle with powdered sugar when warm.
Additional comments:
------------------------------------------------------
The dough was very soft, but not sticky. I was contemplating putting the dough in refrig for a while, it was that soft. But I didn't because I was too lazy and wanted to get them done with.
The result was an extremely light, crisp, melt in your mouth experience!
I love them!
I also think I kept them in a bit longer where they were just starting to turn a light golden color, especially since I made some round because I got tired of making crescent shapes. I wanted to make sure they were crisp and not soft.
Category:
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 cup Earth Balance, softened
1/3 cup sugar (I used TJ's organic sugar)
1 1/2 to 2 cups flour (I only needed 1/12)
100 gram package ground almonds (approx.1/4 cup)
1 tsp almond or vanilla flavoring (I used vanilla because I didn't have almond)
Powdered sugar for sprinkling
Instructions:
------------------------------------------------------
Put all ingredients into a bowl. Mix together with a mixer. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 350 degrees for 15 minutes. They should not be brown. Sprinkle with powdered sugar when warm.
Additional comments:
------------------------------------------------------
The dough was very soft, but not sticky. I was contemplating putting the dough in refrig for a while, it was that soft. But I didn't because I was too lazy and wanted to get them done with.
The result was an extremely light, crisp, melt in your mouth experience!
I love them!
I also think I kept them in a bit longer where they were just starting to turn a light golden color, especially since I made some round because I got tired of making crescent shapes. I wanted to make sure they were crisp and not soft.