Ingredients
12 cup unsalted butter, softened
1 cup confectioners' sugar
12 teaspoon almond extract
1 cup all-purpose flour
Method
Sources
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Recipe1M+
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Pure almond — frangipane, amaretti, cherry pie enhancement
Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Moldable almond-sugar — cake covering, sculpted fruits, stollen
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure almond — frangipane, amaretti, cherry pie enhancement
Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Moldable almond-sugar — cake covering, sculpted fruits, stollen
Adjustable stand — hold cookbook or tablet at eye level while cooking
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beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. beat in almond extract. on low speed, beat in flour and nuts. wrap dough in plastic wrap; refrigerate until firm, 2 hours. heat oven to 325 degrees f. pinch off pieces of dough in heaping teaspoonfuls. roll into logs and taper ends; bending into crescents. place on ungreased baking sheets. bake in 325 degree oven for 16 to 18 minutes, until lightly browned. remove cookies to wire rack. while warm, dust with a generous layer of remaining confectioners' sugar. cool completely then sprinkle again with any remaining confectioners' sugar.