Ukrainian Almond Crescents
For the pastry, mix together the flour and yeast in a medium bowl.
the butter with a pastry fork until the mixture resembles coarse
Stir in the egg yolks and sour cream and mix well. The mixture
be crumbly. Form the dough into a ball using your hands, working
little as possible. The less you knead, the more tender the pastry
be. The dough will be tacky. Wrap it in waxed paper and chill
it for at
least 2 hours.
Prepare the filling by combining the ground almonds and sugar
in a small
bowl. Beat together the egg whites and salt until stiff, but not
carefully fold them into the nut mixture.
Preheat oven to 375F.
When the dough is thoroughly chilled, divide
into three balls. Using a floured rolling pin, roll out three
about 1/8 inch thick. Work on a well-floured surface to prevent
from sticking. Cut each circle into eight pie-shaped wedges and
the wedges with the filling. Starting at the wide end, roll each
like a little croissant and then pull the ends into a curve to
"horn." Make sure the point is on the bottom so the
"horns" will not open
up while baking.
Place the almond crescents on a lightly oiled baking sheet and
about 30 to 40 minutes, until golden and puffed.
Recipe from "Sundays at Moosewood Restaurant"
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