Time 30m Yield 6 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners’ sugar. Store between pieces of waxed paper in airtight containers.
Time 3h Yield 24-48 croissants, 24-48 serving(s) Number Of Ingredients 11 Steps:
Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature. While mixture is cooling, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic and sticky. you can do it by hand and knead it gently. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness once more. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown. Place a small amount of roasted almonds and chocolate pieces on each triangle. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes. Remove recipe croissant from the oven. Cool and enjoy. tips:. Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming. Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter. Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle. preparation time does not include time spent chilling overnight.
Time 35m Yield 48 cookies Number Of Ingredients 9 Steps:
Heat oven to 350º. In a small bowl, combine ground almonds, powdered sugar, and almond extract. Stir in egg white. Melt chocolate in a small dish and stir into almond mixture, mixing in well. Allow crust to come to room temperature (or if you can’t wait to get started, heat for about 20 seconds on defrost in your microwave). Unfold/ unroll both pie crusts as directed on package (if you are making your own pie crusts, form both of them in a round circle measuring 11" across). Place one pie crust on top of the other (this is just to simplifiy the amount of cutting you will do, you can do it one layer at a time if you like) and place on cutting board. Cut crusts in half, in half again making 4 sections, in half again, making 8 wedges, and then each of the eight wedges, cut in thirds, creating 24 wedges. Place about 1/2 teaspoon of almond filling at the wide end of each wedge. If you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point. Place point side down on ungreased cookie sheet. Repeat with second layer. These cookies can be placed quite close to each other as the will shrink just a little while baking. I usually have 24 cookies on one cookie sheet. Bake in preheated oven for 10 minutes or until very light golden brown. Remove from cookie sheet to a wire cooling rack that has waxed paper underneath. Cool completely. In a small bowl, make glaze by mixing powdered sugar, almond extract and stirring in milk gradually to reach desired glazing consistency (I like mine a little thicker). Drizzle glaze over cooled cookies.
Time 1h30m Yield 32 servings Number Of Ingredients 7 Steps:
Special equipment: pizza cutter or kitchen shears, ruler Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You’ll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants. For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.) Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar. For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.) Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds. Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature. Cook’s Note: These croissants are so easy and so good you’ll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you’re feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don’t stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!
Yield 72 Number Of Ingredients 8 Steps:
Mix together shortening and confectioner’s sugar and water. Stir in flour, salt, vanilla and almonds. Mix well. Form dough with hands into 3 inch lengths about pencil thin. Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes. While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Time 1h Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Beat butter and confectioners’ sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined. Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart. Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Roll cookies in sifted confectioners’ sugar when cooled.
Time 1h Yield 8 croissants Number Of Ingredients 11 Steps:
Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool. In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside. Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside. Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside. Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly. Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Yield Makes about 18 Number Of Ingredients 7 Steps:
Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour. Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
Time 10m Number Of Ingredients 4 Steps:
Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don’t go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate. Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.
Time 35m Yield 54 servings, 1 cookie each Number Of Ingredients 6 Steps:
Heat oven to 350°F. Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts. Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets. Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely. Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.
