Brown Butter Almond Crescents

Almond crescents have always been a favorite of mine.  While looking through different recipes to try I noticed that they are all practically the same except for maybe using a different nut such as pecans (which would be delicious).  So I decided to switch mine up a bit.  I browned my butter and toasted my almonds which adds a richness and downright yummy twist to your ordinary almond crescent.  Add these to your Christmas cookie list!!  Your friends and family will thank you for it.

Ingredients:
Makes about 4 dozen cookies depending on the size you make them

2 cups sliced almonds which results in a little over a cup once processed.  Use only 1 cup for recipe. Eat the rest!  =)
2 sticks butter
3/4 cup sifted CONFECTIONERS sugar
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla
2 1/4 cups all purpose unbleached flour
Extra confections sugar to sprinkle on top

Directions:

Preheat oven to 350 degrees.  Cover a cookie sheet with some parchment paper and set aside. 

Begin toasting your almonds in a skillet.  Bring flame to medium heat and make sure to keep tossing until slightly brown and fragrant.  Don't leave them unattended.  They will burn.  Set aside. 

 In a small pot, add your 2 sticks of butter and cook over medium low heat until you see the foam has cooked off and you notice little brown bits.  That is what you want! Set aside to cool.

Take the toasted almonds and throw them in a food processor pulse until sandy.  Add 1 tablespoon of granulated sugar and continue to pulse until it resembles wet sand. 

In a medium bowl add the flour, allspice, cinnamon and salt.  Mix.  Set aside.

my son wanted to "help".  =)
In the bowl of you mixer pour the butter and vanilla.  Add the 3/4 cup of confectioners sugar and mix until incorporated.  Add the ground almond mixture and mix until combined.  Slowly add the flour while mixer is on low and mix just until combined.  (Missing picture of finished dough, lol.  Baby was crying and I forgot)!

Scoop dough using a tablespoon, filling it a little over a half, then roll into a log and shape into a crescent on your baking sheet.  You can place cookies pretty close.  They don't spread much at all.  (The picture below is my test batch.  I made 5 just to taste and saved the rest of the dough to make for Christmas Eve).

Bake for 13-16 minutes until just slightly brown around the edges.  Remove from oven and immediately sprinkle with confections sugar (using a sifter).  Let cool completely then enjoy!!