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1 cup all-purpose flour
Make Pastry:
Make Filling:
Assembly:
Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1" apart. Repeat until all cookies are shaped.
Preheat oven to 350°F (175°C). Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire racks then dust with sifted confectioners' sugar.
Poster's Notes:
Posted by Andrea Feldman
Nutritional Info Per Serving: N/A
1/2 cup unsalted butter, chilled
4 ounces cream cheese, cold
3/4 cup apricot jam
1/4 cup white sugar
1/2 cup almonds, toasted and chopped
1 teaspoon lemon zest
1 egg
1/3 cup almonds, chopped
1/3 cup confectioners' sugar, sifted
Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9" in diameter. Spread each circle with jam and sprinkle with the almond mixture.
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.