Category Archives: Nuts

Almond Crescent Cookies

Here’s a cookie that looks spectacular and tastes even better.  If you love almonds, this may be on you “favorites” list.  The dough comes together fast and the results will leave you really pleased.  Be sure to make a batch or two for your holiday parties!  This recipe makes approx. 3 dozen.

Cream:
2 cups Butter, softened
3/4 cup Sugar

Add:
2 tsp. Vanilla Extract
1/2 tsp. Almond Extract

Stir in:
3 cups AP Flour
2-1/2 cups Almond Flour*
1 tsp. salt
 

Chill the dough for at least one hour.  Scoop out 1-1/2″ balls.  Roll the dough into a cylinder and shape with fingers.  Bake in 350 degree oven for 15-17 minutes, or until lightly browned.

Cool completely.  I keep mine in the freezer and shake them in a bag with powdered sugar before I serve.

*Almond Flour used to be only accessible at specialty baking stores, but now, you can find it in regular grocery stores in the baking aisle.  If you can’t find it in your store, finely grind the almonds with 3 Tabl. of Flour in a food processor – and you have almond flour!

Pecan Tart

I do love the flavors of pecan pie, but I find the inch or so of “goo-iness” is a bit much for me.  A few years back, I began making Pecan Tarts instead of pie, so I could enjoy the flavor of the pecans more. In this case, less (“goo-iness”) is more!

This tart can be baked ahead and frozen.  After it cools, wrap it well in plastic wrap or large freezer bag.  Bring out of the freezer the day you’d like to serve.  It thaws within an hour.            

Have prepared and pre-baked 1 Tart Crust (as found in recipe section)

In bowl, whisk to make smooth:
1 cup Brown Sugar
3 Tabl. Butter, melted
1/2 cup Dark Corn Syrup
3 Eggs, whole

Line the bottom of the pre-baked tart shell with Pecans. Pour the above mixture over the top of pecans.  Bake in 350 degree oven for 30-35 minutes or until it is set in the center.  Cool completely before serving.

Keep this tart at room temp. if you are going to serve in a day or two.  Otherwise, refrigerate, and bring to room temp. before serving.  Serve with a dollop of fresh whipped cream.

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