Ingredients Jump to Instructions ↓

  1. 1 1/2 cups small curd cottage cheese

  2. 1 cup (2 sticks) butter, room temperature

  3. 1 teaspoon almond extract

  4. 2 cups all-purpose flour

  5. 1/2 cup granulated sugar

  6. 1 egg white, beaten until foamy

  7. sliced almonds (garnish) Glaze:

  8. 1 cup sifted powdered sugar

  9. 1/2 teaspoon almond extract

  10. 2 to 3 teaspoons warm milk

Instructions Jump to Ingredients ↑

  1. With an electric mixer, combine cottage cheese, butter, extract, flour and granulated sugar in medium mixing bowl until well blended, about 2 minutes.

  2. With lightly floured hands, form into 3 balls. Refrigerate, covered with plastic wrap, for at least 6 hours.

  3. Roll each ball on a floured board into a circle about 13-inches in diameter and 1/8-inch thick. Cut each into 8 wedges. Roll each wedge up beginning at the wide end. Place on ungreased cookie sheets, pointed edge of crescent next to sheet about 1 inch apart.

  4. Brush each crescent with beaten egg white; sprinkle with almonds.

  5. Bake at 350°F (175°C) for 25 to 30 minutes, or until light golden brown.

  6. When cool, drizzle with glaze mixture.

  7. For Glaze: Combine all ingredients in a small bowl until smooth.


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