Almond Crescents
You’ll find a hint of almond, subtle sweetness and a perfect crunch
in these tiny holiday-time Slovak treats.
Mandľový rožteky
Who doesn’t love a Christmas cookie? But with so many to choose from, it can be tricky to decide which to bake. I grew up with the traditionally rich gingerbread and oh-so-sweet sugar cookies (both favorites in their own right), and so was surprised to find these little almond crescents a much lighter option. With their subtle almond and vanilla dough and dusting of powered sugar, they are the perfect bite when all the other Christmastime treats begin to overwhelm the senses.
Storing & saving
The dough can be prepared and then chilled in the fridge for up to 24 hours. Once baked, these cookies are best eaten within 2-3 days (in fact, I have found them to be at their best on day two).
Yields
26 cookies
Baking note
My Slovak recipe provides ingredients in grams, which I’ve done my best to convert to cups, tablespoons, etc. If you do have access to a food scale, give it a try here!
Ingredients
2 c/250 g all-purpose flour 250 g hladkej múky
12 Tbsp/170 g butter 170 g masla
~ 5/8 c/70 g powdered sugar, plus extra for decoration 70 g práškového cukru, plus viac na ozdobenie
1 1/2 tsp vanilla extract or 1 2/3 Tbsp/20 g vanilla sugar balíček vanilívého curku
~ 1/2 c/90 g ground almonds 90 g ošúpaných mandlí
Bring your butter out of the refrigerator to soften.
Combine the flour and powdered sugar in a large bowl and set aside.
Grind the almonds.
Mix the butter with the vanilla extract or sugar, then combine with the flour, powdered sugar and ground almonds.
When the dough has been combined, chill in cling-wrap in the refrigerator for at least half an hour.
Babka notes: if your dough is too dry/crumbly, add 1 teaspoon of cold water.
Once the dough has chilled, divide into four sections. Roll one out and then trim the edges to cut a rectangle approximately 9”x5”. Cut that rectangle in half from top to bottom and then into thirds going across. You will have made six squares. Cut each square into two triangles (see photo above).
Take one triangle and roll from the wides edge to the middle point. Fold the edges in to the center, then gently roll once or twice to create a tube. Bend the tube into a crescent shape.
Need a visual? Take a look at my video here
Once you’ve shaped all of the cookies, bake at 375°F for 6 minutes. Keep a close eye on them! They bake very quickly, and your oven times may vary.
Dust generously with equal parts powdered sugar and vanilla sugar (or powdered sugar alone will do the job!).
Serve with
a cup of “Czech tea”
I grew up drinking black tea with milk and sugar. While living in Prague, I was introduced to a friend’s “Czech tea” and instantly fell in love. Made with equal parts lemon and honey in black tea (we’re talking half-to-a-whole lemon and 2 tablespoons of honey into one teapot) , it makes the perfect pairing with these little cookies.
