Tuesdays with Dorie DC: Almond Crescents

March 3, 2020 at 2:32 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
Tags: baking, cookies

I feel as though I say this with like every other cookie we make, but these Almond Crescents are the perfect coffee or tea treat. Tasty, slightly nutty, crispy and a bit delicate, buttery, sugar coated, cute…shall I go on? I used the guidelines that Dorie gives in the recipe intro to make my cookies on the smaller side. They looked kinda runty when I formed them, but really pleasantly plumped up in the oven. (BTW, when I first looked at this recipe I wondered if maybe I should try toasting the almond flour before using it for even more nutty flavor. But then I forgot all about it. Does anyone regularly do this with almond flour?)

Now comes the snafu! When I took my bag of powdered sugar out of the cupboard I saw that I had, well, almost nothing left. The first cookie I coated was the bottom right one. You can see that I was basically throwing what sugar I did have around–so wasteful! You can track my work up the sheet tray, getting more and more tight-fisted with it…there was just a sprinkle at the end remaining for the one on the top left. I ate that one first.

I shared these, like I often do, with the trainers at the gym. The owner made it a point to tell me a couple of days later how much he liked them. And as I was leaving today, he called out, “More almond crescents!” So I guess I’ll need to get another bag of 10x and make a second batch (or be forced to do extra pull-ups!).

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

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LOL – I had exactly the same problem with the icing sugar. Mine are not so much dredged as sprinkled. But oh boy, these are delicious!

Comment by Cakelaw— March 3, 2020 #

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These really were surprisingly good, despite the simple ingredient list. Love the sound of tousted almond flour too! Mine were dredged but that made them kinda gloopy to pickup so I’d say your sprinkle works well!

Comment by Mardi (eat. live. travel. write.)— March 4, 2020 #

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I don’t usually toast flour but it sounds familiar that we might have done that for a Dorie recipe. Too much brain power to figure out which one. Your trainer stories are always entertaining. We loved these without powdered sugar too.

Comment by Diane Zwang— March 4, 2020 #

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- we did a toasted buckwheat flour cookie (i had to look that up!)
  
  Comment by steph (whisk/spoon)— March 4, 2020 #
  
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