Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/4 cups flour
- 2 cups confectioners' sugar
- 1/2 cup blanched almonds, finely ground
- 3 (9 g) packets vanilla sugar
- 1 pinch salt
- 1/2 lb cold unsalted butter, cut into small pieces
- 1/4 teaspoon lemon extract
- 1 tablespoon milk
- =
Directions
Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
Add butter and lemon extract to well.
Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
Sprinkle milk over dough, knead until smooth, and shape into a ball.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F.
Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
Divide dough into 16 equal pieces.
Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
Bake until goiden around edges, 12-14 minutes.
Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
Transfer cookies to a rack to cool completely.
Cookies may be stored in airtight containers for up to 1 week.