There is nothing like waking up to a white scenery through the window. No sign of snow last night but it had quietly come down while we were asleep, totally unaware. The whiteness created just the right ambience for some Christmassy baking. To really get in the mood, I need to put some Christmas music on – old-fashioned cassettes, meticulously compiled by hubby years ago, can you believe it! – light the candles, and warm up some mulled wine. Perfect! This recipe was given to me 20+ years ago by a Canadian friend, and I have baked them every Christmas ever since. A true family favourite! Unlike many other labour-intensive Christmas recipes, these crescents are simple and easy to bake. And they taste heavenly – buttery, almondy, shortbready-type, sugar-coated goodness that practically melts in your mouth.
- 250 gr butter
- 70 ml sugar (extra fine)
- 500 ml ordinary plain flour
- 1 tbsp water
- 250 ml ground almonds (almond “flour” can be bought in small packets, 75 g makes c. 200 ml)
- 2 tsp vanilla (or substitue vanilla sugar)
THIS IS WHAT YOU DO
- Cream butter, sugar and vanilla.
- Add water.
- Add flour, mixing well.
- Add almonds (I do this last part by hand, to get the right consistency, adding flour or drops of water as needed).
- With your fingers, form small crescents.
- Place them on a baking tray, covered with a baking sheet.
- Bake in 180 degrees Celsius, for about 13-15 minutes.
- When still warm, roll in the extra fine sugar.
The crescents won’t expand in the oven, so they can be placed close together on the baking tray. I am not too particular about their shape or size, as mine don’t need to be perfectly uniform. I simply roughly estimate the size, crescent by crescent. Sure sign of home baked goodies, isn’t it?
Et voilà, enjoy! (Great for gifts, too.)