Cardamom Butter Crescents

Name: Cardamom Butter Crescents
Total time: 1 min
Ingredients: 3 1/2 cups/450 grams all-purpose flour, plus more for rolling; 2 teaspoons/10 grams ground cardamom; 1 teaspoon/5 grams kosher salt; 14 ounces/400 grams unsalted butter (3 1/2 sticks), at room temperature; 1 1/4 cups/150 grams confectioners’ sugar, plus more for dusting; 2 large egg whites; 1/4 cup/20 grams sliced almonds

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Total: 1 hours

Servings: 5

Cost: $7.27 /serving

Author : Melissa Clark

cardamom sliced almonds

Ingredients

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3 1/2 cups 450 grams all-purpose flour, plus more for rolling2 teaspoons 10 grams ground cardamom1 teaspoon 5 grams kosher salt14 ounces 400 grams unsalted butter (3 1/2 sticks), at room temperature1 1/4 cups 150 grams confectioners’ sugar, plus more for dusting2 large egg whites1/4 cup 20 grams sliced almonds

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Instructions

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Step 1

Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.

Step 2

In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.

Step 3

Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.

Step 4

Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners’ sugar.

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