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Nusskipferl (Nut Crecents)

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, D, E
MineralsSelenium, Zinc, Copper, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Yeast; active dry

  2. 4 cups 250g / 8.8oz Flour; unbleached - unsifted

  3. 1 cup 198g / 7oz Butter

  4. 1 cup 237ml Sour cream

  5. 3 Egg yolks; large

  6. Filling:

  7. 3 Egg whites; large

  8. 1 cup 93g / 3 1/3oz Almonds - ground

  9. 1 cup 198g / 7oz Sugar

  10. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour.

  2. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches.

  3. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents.

  4. Bake at 350F for 15 to 20 minutes, or until lightly browned.

  5. Cool on wire racks and store in airtight tins.

  6. Makes 4 to 5 dozen crescents.

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