Almond Crescent Shortbread

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Styling Marisa Curatolo, Photography Cory Aronec

Recipe & Styling Marisa Curatolo, Photography Cory Aronec

The taste of almond pairs so well with sugar and butter in our wonderful holiday crescent cookies. Here, we use whole toasted almonds to give it that extra level of flavour. So yummy!

Ingredients

3/4 cup blanched whole almonds, toasted

1 cup unsalted butter, softened

1/2 cup sifted icing sugar, plus more for dusting

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon water

1 3/4 cups all-purpose flour

1/2 teaspoon sea salt

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Preparation

In food processor, finely grind almonds; set aside. In bowl of electric mixer, beat butter with sugar until fluffy; beat in vanilla, almond extract and water. In separate bowl, combine our, salt and ground almonds. Add our mixture to butter mixture and mix until just combined. Wrap and chill dough 30 minutes.

Preheat oven to 350°F. Shape dough by hand into small crescents; place on parchment lined baking sheet. Bake for 15 to 20 minutes or until pale golden. Let cool; dust with icing sugar to serve.                      

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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