There is this bakery in Newmarket/Flemington that has wonderful biscuits. One of these is their crescents which are buttery, light and nutty. I came across a Greek Almond Crescents recipe in the book, Mastering the Art of Baking by Anneka Manning. These Almond Crescents are very similar to the ones I found in Flemington but the ones in the recipe book do call for chopped nuts which I don’t recall them being so prominent in their version. These crescents are very easy to make and I don’t think you can really go wrong with the mixing, just knowing when the crescents are done is probably the most difficult part. Check out the recipe below!
Greek Almond Crescents
Preparation Time: 20 mins
Cooking Time: 20 mins
200g butter (softened)
1/2 cup icing sugar (sifted) plus extra for dusting
1 tsp finely grated orange zest
1 egg (at room temperature)
1 egg yolk
1 tbs brandy
375g/2 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
155g/1 cup blanched almonds, toasted and finely chopped
1. Preheat oven to 160C (315F). Line 2 large baking trays with non-stick baking powder.
2. Use an electric mixer to beat the butter, sugar and orange zest in a small bowl until pale and creamy.
3. Add the egg, egg yolk and brandy and continue to beat until well combined. Transfer the mixture to a large bowl.
4. Sift together the flour, baking powder and cinnamon. Then stir in the almonds. Add to the butter mixture and use a wooden spoon to mix until well combined.
6. Bake for 15-20 minutes, swapping the trays around after 10 minutes, or until lightly golden and cooked through. Leave on the trays for 5 minutes before transferring to a wire rack. Dust heavily with icing sugar while still warm then cool to room temperature.
As mentioned above, the difficult parts is probably whisking the eggs and sugar until it’s light and fluffy, mixing the flour in well and letting the crescents bake in the oven for the specified amount of time. If your crescents are larger (they will take more time) so you may want to factor that into your baking time but also a good way to check is if the bottom of the crescent is firm and can easily be lifted up (also a tad brown)
I love these crescents, it has just the right amount of butter but also the cinnamon flavour subtly comes through. If you find cinnamon a bit strong, just half the amount in the recipe and I think you still will be able to taste it. You know the crescents are perfect when it melts just ever so slowly in your mouth. Truly a recipe you wouldn’t want to miss.