Fry's* Chocolate Almond Crescents
(NC) - Topped with a glossy chocolate glaze, these cookies are a must for your
holiday baking.
Ingredients
- 1-1/2 cups all-purpose flour 375 mL
- 1 cup icing sugar 250 mL
- 1/3 cup Fry's* Cocoa 75 mL
- 1 cup butter softened, 250 mL
- 1/2 cup ground almonds toasted, 125 mL
Chocolate glaze:
- 1/4 cup Fry's* Cocoa 50 mL
- 3 tbsp Water 45 mL
- 2 tbsp butter 30 mL
- 2 tsp corn syrup 10 mL
- 1/2 tsp vanilla 2 mL
- 1 cup icing sugar 250 mL
Garnish:
- 2 tbsp chopped almonds ground or finely, toasted, 30 mL
- 1 cup icing sugar 250 mL
- Garnish:
- 2 tbsp ground or finely chopped almonds toasted, 30 mL
Instructions
- Preheat oven to 325 F (160 C). Stir flour with icing sugar and Fry's* Cocoa until well combined. Reserve. Cream butter in a large mixing bowl until light. Gradually blend in reserved dry ingredients. Stir in almonds until well combined.
- Using about 1 tbsp (15 mL) at a time, shape the dough into crescent shapes. Do not flatten. Place crescents on a greased or parchment lined baking tray and refrigerate for at least 5 minutes.
- Bake chilled cookies for 12 to 15 minutes or until bottoms are lightly browned. Cool completely on a rack.
- Glaze:
- Stir Fry's* Cocoa with water, butter and corn syrup in a small saucepan. Cook, stirring, over medium-low heat until mixture thickens, about 5 minutes. Remove from heat and stir in vanilla. Beat in icing sugar until mixture is smooth and satiny. Spread glaze over cool cookies. Sprinkle evenly with almonds.
- Set cookies aside until the glaze sets, about 1 hour.
Notes
Fry's* Cocoa Baking Tip:
These decadent morsels are perfect for holiday giving! Remember to include these people on your holiday gift list: teachers; children's coaches and group leaders; neighbours; friends; and co-workers. They also make a great hostess gift!
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