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Eggnog Crescents
2014-11-26
https://www.metro.ca/userfiles/image/recipes/croissants-au-lait-de-poule-10223.jpg
PT20M
PT25M
PT1H45M
Preheat the oven to 350°F (180°C).Spread the walnuts and almonds out onto a parchment paper lined baking sheet and toast for 7 to 10 minutes until lightly golden.Allow to cool completely on the baking sheet.Transfer the nuts to a food processor along with ½ cup (125 mL) of the all purpose flour and grind until the nuts are a very fine, even crumb.Stir in the remaining 1 cup (250 mL) of flour along with the cinnamon and nutmeg.In a large bowl, using an electric hand mixer (or in a stand mixer fitted with the paddle attachment) beat the butter and half of the icing sugar until light and fluffy, about 3 minutes.Add the vanilla and rum extract and beat to combine.Add the nut and flour mixture in two batches and beat on low speed to form a dough.Scoop up a large tablespoon of dough and roll it on a clean surface into a 2½” (6.35 cm) log with a fat middle and slightly tapered ends.Place on a parchment paper lined baking sheet about 2” (5 cm.) apart rounding the ends in like a “C” or the crescent of the moon.Once all the crescents are formed, chill in the refrigerator for 1 hour until firm.Bake at 350°F (180°C) for 15 to 18 minutes until cookies are light golden.Transfer to a wire rack to cool completely.Roll the crescents in the remaining icing sugar to coat completely.
24
Claire Stubbs
0
0
0
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1/2 cup (125 mL) walnut halves
1/2 cup (125 mL) blanched almonds
1 1/2 cup (375 mL) Selection all-purpose flour
1/4 tsp. (1 1/4 mL) ground cinnamon
1/4 tsp. (1 1/4 mL) ground nutmeg
1 1/2 cup (375 mL) Selection unsalted butter, soft
1 1/2 cup (375 mL) icing sugar
1 tsp. (5 mL) pure vanilla extract
1/2 tsp. (2 1/2 ml) rum extract
Eggnog Crescents
24
servings
0:20
Preparation
0:25
COOKING
1:45
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)walnut halves
-
1/2 cup
(125 mL)blanched almonds
-
1 1/2 cup
(375 mL)Selection all-purpose flour
-
1/4 tsp.
(1 1/4 mL)ground cinnamon
-
1/4 tsp.
(1 1/4 mL)ground nutmeg
-
1 1/2 cup
(375 mL)Selection unsalted butter, soft
-
1 1/2 cup
(375 mL)icing sugar
-
1 tsp.
(5 mL)pure vanilla extract
-
1/2 tsp.
(2 1/2 ml)rum extract
Preparation
Preheat the oven to 350°F (180°C).
Spread the walnuts and almonds out onto a parchment paper lined baking sheet and toast for 7 to 10 minutes until lightly golden.
Allow to cool completely on the baking sheet.
Transfer the nuts to a food processor along with ½ cup (125 mL) of the all purpose flour and grind until the nuts are a very fine, even crumb.
Stir in the remaining 1 cup (250 mL) of flour along with the cinnamon and nutmeg.
In a large bowl, using an electric hand mixer (or in a stand mixer fitted with the paddle attachment) beat the butter and half of the icing sugar until light and fluffy, about 3 minutes.
Add the vanilla and rum extract and beat to combine.
Add the nut and flour mixture in two batches and beat on low speed to form a dough.
Scoop up a large tablespoon of dough and roll it on a clean surface into a 2½” (6.35 cm) log with a fat middle and slightly tapered ends.
Place on a parchment paper lined baking sheet about 2” (5 cm.) apart rounding the ends in like a “C” or the crescent of the moon.
Once all the crescents are formed, chill in the refrigerator for 1 hour until firm.
Bake at 350°F (180°C) for 15 to 18 minutes until cookies are light golden.
Transfer to a wire rack to cool completely.
Roll the crescents in the remaining icing sugar to coat completely.
Source :
Claire Stubbs
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
