Almond Crescents, Butterscotch Icing
Almond Crescents, Butterscotch Icing
Ingredients
- 1 cup [225 g] unsalted butter, softened
- 1/2 cup + 1 tablespoon [140 mL] icing sugar
- 1/4 cup [1 mL] salt
- 1 teaspoon [5 mL] almond extract
- 1 3/4 cups [245 g] all-purpose flour
- 3/4 cup [190 mL] ground almond
- 1 tsp Butterscotch Icing
- 1/2 cup [125 mL] packed golden brown sugar
- 2 tablespoons [30 mL] half-and-half
- 1 1/2 tablespoons [22.5 g] unsalted butter
- 1/4 teaspoon [1 mL] salt
- 1/2 cup [125 mL] almond slices
Instructions
- Preheat oven to 300°F [150°C].
- Cover 2 cookie sheets with parchment.
- Into a large bowl, beat together softened unslated butter, icing sugar and salt at medium speed of an electric beater until smooth and foamy.
- Well beat in almond extract.
- Slowly mix in flour beating until well blended in.
- Using a spoon, mix in ground almond until well blended into dough.
- Shape dough, 1 tablespoon [15 mL] at a time, into 3-inch [7.6-cm] long rolls.
- Shpae rolls into crescents; arrange apart onto prepared cookie sheets.
- Bake into preheated oven for approxximately 20 to 25 minutes, until just golden.
- Leave to cool onto cookie sheets for 5 minutes then transfer crescents onto wire racks; leave to cool completely.
- Then, into a small casserole, mix together butterscotch icing golden brown sugar, half-and-half, unsalted butter and salt.
- Heat mixture over low heat stirring to completely melt butter and dissolve brown sugar.
- Pour mixture here and there over cooled crescents.
- Evenly sprinkle all crescents with almond slices.
- Leave crescents to cool for approximately 30 minutes more, until icing is set.
- Servings: 36 to 42 crescents
