Ingredients
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1
-
-
1
-
1/4
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1/2
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1
-
1/3
-
-
1/2
-
1/4
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3 - 4
-
-
-
-
Directions
Chocolate Almond Crescent Cookies, This is such an easy cookie that is not as sweet as alot of cookies Use any brand ready pie crust or your own recipe Cute shape of a rolled up crescent roll but with a great chocolate almond filling Fun addition to your cookie platters , My Mom-In-Law’s recipe I’d lost in a move She gave it to me in the early 80’s We loved these but once left a batch at past employers biz and people demanded to know what the heck they were and wouldn’t eat them was like What Are THEY? I thought they looked appetizing just like your picture and so thank you so much Diane for sharing this We are thrilled to get it back We have no problem getting 24 cookies per crust But different crusts could vary in size making it more of a challenge for some , I made these twice – once for a New Year’s day luncheon and once to take to a dinner Everyone loved them They are a great little treat with coffee They were very easy to make but like another poster I couldn’t get 48 cookie – just 36 when I cut the crust (I guess I am not good at visualizing the directions!) I will definately make these again
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Steps
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1
Done
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Heat Oven to 350. |
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2
Done
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in a Small Bowl, Combine Ground Almonds, Powdered Sugar, and Almond Extract. |
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3
Done
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Stir in Egg White. |
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4
Done
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Melt Chocolate in a Small Dish and Stir Into Almond Mixture, Mixing in Well. |
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5
Done
|
Allow Crust to Come to Room Temperature (or If You Can't Wait to Get Started, Heat For About 20 Seconds on Defrost in Your Microwave). |
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6
Done
|
Unfold/ Unroll Both Pie Crusts as Directed on Package (if You Are Making Your Own Pie Crusts, Form Both of Them in a Round Circle Measuring 11" Across). |
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7
Done
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Place One Pie Crust on Top of the Other (this Is Just to Simplifiy the Amount of Cutting You Will Do, You Can Do It One Layer at a Time If You Like) and Place on Cutting Board. |
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8
Done
|
Cut Crusts in Half, in Half Again Making 4 Sections, in Half Again, Making 8 Wedges, and Then Each of the Eight Wedges, Cut in Thirds, Creating 24 Wedges. |
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9
Done
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Place About 1/2 Teaspoon of Almond Filling at the Wide End of Each Wedge. |
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10
Done
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If You Chose to Stack the Crusts, Roll the Top Layer First, Roll Up Starting With Widest End of Wedge, Rolling to Opposite Point. |
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11
Done
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Place Point Side Down on Ungreased Cookie Sheet. |
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12
Done
|
Repeat With Second Layer. |
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13
Done
|
These Cookies Can Be Placed Quite Close to Each Other as the Will Shrink Just a Little While Baking. |
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14
Done
|
I Usually Have 24 Cookies on One Cookie Sheet. |
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15
Done
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Bake in Preheated Oven For 10 Minutes or Until Very Light Golden Brown. |
