These almond crescent cookies were already scrumptious, but we couldn't leave well enough alone. So we dipped them in melted chocolate and chopped pistachios!
What do I need ?
Original recipe yields 54 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups butter, softened
1 cup icing sugar
4 cups flour
1 cup ground almonds
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
1/2 cup finely chopped pistachios
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How do I make it ?
Heat oven to 350°F.
Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until well blended. Stir in nuts.
Shape into 54 (2-inch) crescents, using about 1 Tbsp. dough for each. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Melt chocolate as directed on package. Dip one end of each cookie in chocolate. Return to wire racks; sprinkle with nuts. Let stand until chocolate is firm.
Kraft Kitchen Tips!
For variety, dust the cookies with icing sugar instead of dipping them in the melted chocolate. Be sure to coat the cookies while they are still warm to ensure an even coating of the sugar.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 20 mg
Sodium 50 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 3 g
Protein 2 g
54 servings, 1 cookie (25 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.