Ukrainian Almond Crescents

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 2 -2 1/2 cups unbleached flour
• 1 package dry yeast
• 1 cup sweet butter, room temperature
• 2 egg yolks, beaten
• 3/4 cup sour cream
• 2 cups almonds, toasted and coarsely ground
• 2/3-3/4 cup brown sugar, firmly packed
• 2 egg whites
• 1 pinch salt

Recipe

• 1 pastry: for the pastry, mix together the flour and yeast in a medium bowl.
• 2 cut in the butter with a pastry fork until the mixture resembles coarse meal.
• 3 stir in the egg yolks and sour cream and mix well.
• 4 the mixture will still be crumbly.
• 5 form the dough into a ball using your hands, working it as little as possible.
• 6 the less you knead, the more tender the pastry will be.
• 7 the dough will be tacky.
• 8 wrap it in waxed paper and chill it for at least 2 hours.
• 9 prepare the filling by combining the ground almonds and sugar in a small bowl.
• 10 beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
• 11 preheat the oven to 375 f.
• 12 when the dough is thoroughly chilled, divide it into three balls.
• 13 using a floured rolling pin, roll out three circles about 1/8" thick.
• 14 work on a well-floured surface to prevent the dough from sticking.
• 15 cut each circle into eight pie-shaped wedges and spread the wedges with the filling.
• 16 starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a"horn.
• 17 "make sure the point is on the bottom so the"horns" will not open up while baking.
• 18 place the almond crescents on a lightly oiled baking sheet and bake for about 30- 40 min, until golden and puffed.