Ingredientes para Chocolate Almond Crescent Cookies
- 1 (14 1/2 ounce) package ready-made pie crusts (2 crusts)
- 1/2 cup ground almonds
- 1 1/2 cups powdered sugar, divided
- 1 1/2 teaspoons almond extract, divided
- 1 large egg white
- 4 ounces semi-sweet chocolate chips
- 2-3 tablespoons milk
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Como fazer Chocolate Almond Crescent Cookies
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/2 cup ground almonds, 1/2 cup powdered sugar, and 1 teaspoon almond extract.
- Stir in 1 large egg white until well combined.
- Melt 4 ounces of semi-sweet chocolate chips in a microwave-safe bowl. Stir until smooth.
- Add the melted chocolate to the almond mixture and stir until thoroughly incorporated.
- Allow both pie crusts to come to room temperature. This prevents cracking during rolling.
- Unfold both pie crusts onto a clean surface. Stack one on top of the other.
- Cut the stacked crusts in half, then in half again (4 sections), then in half again (8 sections). Finally, cut each of the eight sections into thirds, yielding 24 wedges.
- Place approximately 1/2 teaspoon of the almond filling onto the wide end of each wedge.
- Roll up each wedge tightly, starting from the wide end and rolling towards the pointed end.
- Place the crescent cookies point-side down on an ungreased baking sheet. Place them fairly close together as they will shrink slightly while baking.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from baking sheet and transfer to a wire rack placed over waxed paper to cool completely.
- While cookies cool, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 1/2 teaspoon almond extract, and 2-3 tablespoons of milk until you reach your desired consistency.
- Once the cookies are completely cool, drizzle the glaze over them.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
3g
Carbs
2g
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