Reminiscent of Walnut Crescents, the original vanilla crescent is rolled into confectioner sugar. I finished mine with chocolate squiggles. Some people like chocolate a little too much. Grinding the almonds into a fine meal requires a commercial grade grinder or something. A run of the mill [no pun intended] food processor could never accomplish the fine grains that are required. It is best to buy the almond meal. It's one of my staples; I keep a large bag of almond meal in the freezer.
VANILLA CRESCENT
7/8 cup butter at room temperature
7/8 cup sugar
1 egg
1/4 cup almond meal
1 Tbsp homemade vanilla sugar or 1 packet store-bought
2 cups flour
1 cup pure chocolate chips
• Beat the butter and the sugar until frothy.
• Beat in the egg and the vanilla sugar.
• Reduce the speed to low medium.
• Gradually add the flour and stir to combine.
• Finally add the almond meal.
• Place the dough on a lightly floured board and kneed it until smooth.
• Roll the dough into 1 inch thick ropes, and lay them in a parchment lined pan.
• Cover with plastic and refrigerate the rolled dough for about an hour.
• Preheat oven to 375F.
• Line a couple of baking sheets with parchment paper.
• Transfer the chilled dough to the board and cut into 2 inch segments.
• Roll them into crescent shape and place them on the prepared baking sheets.
• Bake the crescents for 12-15 minutes.
• Remove from the oven when the bottoms are starting to get a little color.
• Let the crescents cool.
• Meanwhile partially melt the chocolate chips with a few tablespoons of water in the microwave.
• Stir until glossy.
• Pipe the melted chocolate on the tops.
• Let the chocolate solidify for a couple of hours before serving.
• Or simply roll the lukewarm crescents into icing sugar.
