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Author:
morkeisar
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Easy Almond Crescent Cookies: Perfect Recipe for Yom Kippur Break Fast
Discover how to make delicious and tender almond crescent cookies, a perfect treat for the Yom Kippur break fast or any festive occasion. This easy-to-follow recipe guides you through mixing butter and sugar, adding eggs and flavorings, incorporating ground almonds and flour to form a smooth dough, and shaping these delightful crescents. Learn to bake these melt-in-your-mouth cookies that everyone will love!
#Cookies
#Dessert
#Almond
#Yom Kippur Break Fast
#Easy Recipe
#Baked Goods
Mixing the dough ingredients
Recipe Information
20m
Prep Time
12m
Cook Time
1h 2m
Total Time
25
Servings
Easy
Middle Eastern
Hebrew
Nutrition (per serving)
110
Calories
2g
Protein
14g
Carbs
8g
Fat
The formed dough ready for shaping
Ingredients
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Servings: 25
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Shaping the almond crescents
Instructions
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- In a large bowl, cream together the soft butter and powdered sugar until the mixture is light and fluffy and resembles a uniform cream.3m
Preview3mPreviewIn a large bowl, cream together the soft butter and powdered sugar until the mixture is light and fluffy and resembles a uniform cream. - Add the egg yolk, vanilla extract, and lemon zest to the creamed butter mixture. Mix well until all ingredients are fully incorporated and the mixture is smooth.2m
Preview2mPreviewAdd the egg yolk, vanilla extract, and lemon zest to the creamed butter mixture. Mix well until all ingredients are fully incorporated and the mixture is smooth. - Gradually add the ground almonds, all-purpose flour, and baking powder to the wet mixture. Mix until just combined.2m
Preview2mPreviewGradually add the ground almonds, all-purpose flour, and baking powder to the wet mixture. Mix until just combined. - Using your hands, gently knead the mixture until a smooth and uniform dough forms. Avoid over-kneading.3m
Preview3mPreviewUsing your hands, gently knead the mixture until a smooth and uniform dough forms. Avoid over-kneading. - Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step is optional but helps with handling the dough.30m
Preview30mPreviewWrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step is optional but helps with handling the dough. - Preheat your oven to 170°C (340°F). Divide the dough into small, equal-sized balls. Roll each ball into a short 'snake' and then gently bend it into a crescent shape. Place on a baking sheet lined with parchment paper.15m
Preview15mPreviewPreheat your oven to 170°C (340°F). Divide the dough into small, equal-sized balls. Roll each ball into a short 'snake' and then gently bend it into a crescent shape. Place on a baking sheet lined with parchment paper. - Bake the almond crescents for 10-12 minutes, or until the edges are lightly golden. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with extra powdered sugar if desired.12m
Preview12mPreviewBake the almond crescents for 10-12 minutes, or until the edges are lightly golden. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with extra powdered sugar if desired.
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💡 Tip: Click on any step to mark it as completed and track your cooking progress!
