• 250g (or 9oz) ground almonds
  • 200g (or 7oz or 1 ½ cup) icing sugar
  • 1 whole free range egg
  • 1 egg yolk
  • 13g (or 0.5oz) vanilla sugar
  • 1 tbsp (or 15ml) rum
  • 100g (or 3.5oz) dark chocolate (at least 75% cocoa content)

Vanilla crescents have been a regular part of our family tradition for a long time. I’ve never actually thought about baking any other crescent cookies – that’s how delicious they are. But hey, the times have changed and here you go, I’ve slowly become a huge fan of almond crescents.

One of the things is that I am very lucky my friend’s mum in Slovenia is such a culinary expert. Every single tray from her oven is  full of baking mastery.  She is always trying to improve the recipe and make it uniquely distinct. Her recipes are like living things – they change all the time because she is swapping, taking away or adding new ingredients all the time.

She gave me this particular cookie recipe a few years ago. At that time, she wasn’t entirely happy with it but I knew that by itself isn’t a problem at all.

I actually never asked her if she has change the  recipe or not but what I know is that these almond crescents are absolutely scrumptious.

Level: easy

METHOD – how to bake almond crescent cookies:

Almond crescent cookies
 
Author:

Recipe type: Dessert
Serves: 35
Prep time:
Cook time:
Total time:

 
Ingredients
  • 250g (or 9oz) ground almonds
  • 200g (or 7oz or 1 ½ cup) icing sugar
  • 1 whole free range egg
  • 1 egg yolk
  • 13g (or 0.5oz) vanilla sugar
  • 1 tbsp (or 15ml) rum
  • 100g (or 3.5oz) dark chocolate (at least 75% cocoa content)

Instructions
  1. Preheat oven to 170C (or 338F or gas mark 3 or fan oven 150C).
  2. Line the baking sheet/tray with a parchment paper.
  3. Put all the ingredients in a bowl and mix them together.
  4. Make small crescents and put them on a baking sheet.
  5. Bake the cookies for 10 minutes. Leave them on the baking sheet to cool down completely.
  6. To melt chocolate, first chop or break it into small pieces. Place the chocolate in a bowl over a pan of simmering water (the bottom of the bowl shouldn’t touch the water). Stir until the chocolate melts, about three minutes. Make sure that no droplets of water come into contact with the chocolate as they can cause it to become lumpy or grainy (trust me, not even a single drop!).
  7. Dip the tips of the cookie crescent into the melted chocolate; place the cookies on a wire rack until the chocolate is firm. Store the cookies in airtight container.

 

Method: step by step with photos

almond, crescent, cookie recipe

Step 1:
Put all the ingredients in a bowl.

crescent, cookie recipe, almond

Step 2:
And mix them together.

almond, crescent, cookies

Step 3:
Make small crescents and put them on a baking sheet.

crescent, almond, baking

Step 4:
Bake the cookies for 10 minutes or until they become golden around edges.

crescent, cookies, almond

Step 5:
Leave the cookies on the baking sheet to cool down completely.

crescent, almond, chocolate

Step 6:
To melt chocolate, first chop or break it into small pieces. Place the chocolate in a bowl over a pan of simmering water (the bottom of the bowl shouldn’t touch the water). Stir until the chocolate melts, about three minutes. Make sure that no droplets of water come into contact with the chocolate as they can cause it to become lumpy or grainy. The perfectly melted chocolate should be smooth and glossy.
Dip the tips of cookie’s crescent into the melted chocolate; place the cookies on a wire rack until the chocolate is firm.

almond, crescent, cookie recipe, baking

Step 7:
Place the cookies on a plate and wait until the chocolate is firm. Store the cookies in an airtight container.

BAKING TIPS:

• You can make vanilla sugar at home: You will need 1 vanilla bean and 2 cups of caster sugar. Place the sugar in an airtight container and make a well in the centre. Add vanilla pod. Cover the pod with sugar and close the container. Shake the container every day. In a few weeks your vanilla sugar will be ready to use. The sugar is ready when it changes its colour.

• To get a more intensive flavour, you can cut vanilla stalk into thin strips or even open the bean stalk, scrape the seeds with a knife and cover with sugar.

• You should buy only soft and shiny vanilla beans.

• If you run out of vanilla extract, you can replace it with vanilla sugar. The ratio is roughly ½ tsp vanilla extract to 2 tbsp vanilla sugar.