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Esbats-Almond Cresents

Source of Recipe


Maggie Viken



List of Ingredients



• 1 C. powdered sugar
  
• 1 C. heavy whipping cream
  
• 2 large eggs
  
• 3 3/4 C. unbleached all-purpose flour
  
• 1 tsp. baking powder
  
• 1/2 tsp. sea salt
  
• 1 can (8 oz.) almond paste
  
• 3/4 C. unsalted butter, softened
  






Instructions



1. Mix powdered sugar, whipping cream and eggs in large bowl. Stir in flour, baking powder and salt. Cover and refrigerate for at least an hour.
   
   
2. Break almond paste into small pieces and beat with butter. Beat on high until fluffy.
   
   
3. Break dough into four balls. Roll each ball into 10-inch circles. Divide almond butter into fourths and spread onto of dough circles. Cut each circle into 12 wedges. Roll each wedge starting with the rounded side and place on an un-greased cookie sheet point side down. Bake at 375 degrees F. for about 10 minutes or until golden brown.