“Another very traditional Christmas cookie. It seems that many countries have a version of this cookie. When they are shaped into balls they are called Mexican Wedding Cookies.” – Calla Ferre
Viennese Crescents
Ingredients
- 1/4 Cup Sugar
- 2 Cups Flour
- 1 Cup Ground Almonds (See Note)
- 1 Cup Butter
- 1 Teaspoon Vanilla
- Confectioner’s Sugar
Instructions
- Combine sugar, flour and ground almonds in a medium bowl.
- Cream butter and vanilla. Add dry ingredients and mix thoroughly.
- Shape with fingers into crescents 1-inch thick and 3-inches long. Arrange on buttered cookie sheet.
- Bake for 35 minutes in slow oven (300 degrees). Cool.
- Roll in confectioner's sugar. Makes 36 crescents.
Notes
Ground Almonds: Also called almond meal, are coarsely ground, unblanched, skin-on almonds. They are not always found in the grocery store, so to make your own, process sliced almonds in a food processor until of the desired consistency.
Ground almonds are often confused with almond flour, which is finely ground, blanched almonds with no skin.
If you do not want to use almonds, you can also substitute 1/2 to 3/4 cup finely chopped walnuts or pecans. Some variations of this recipe use ground hazelnuts.
1946 Recipe – Jean Hansen – From the Fannie Farmer Boston Cooking School Cookbook