Red Velvet NYCAlmond Crescents Kit
Makes 32 cookies$14.99/lb
$29.99/ea
Guaranteed Fresh
Allergens:
- Contains Almonds
- Contains Pecans
- Contains Tree Nuts
- Contains Milk
You'll make these buttery moon-shaped cookies entirely out of nut flours coated in confectioner's sugar. Known as Vanillekipferl in central Europe, where they're a fixture at holiday gatherings, they will melt in your mouth. Plus, they're naturally gluten-free!
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make an impressive, bakery quality cookies in under an hour! Includes all the pre-measured ingredients, plus parchment paper. (from Red Velvet NYC)
Skill Level:
1 out of 3
Equipment You'll Need:
- Baking sheets (2)
- Large bowl
- Spatula
- Butter knife
- Wire rack
- Medium bowl
- Serving dish
No items needed from your Pantry
Heating Instructions
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve
unpacked your Red Velvet kit, position a rack in the center
of the oven and preheat to 325°F. Bring butter to room
temperature. Line two baking sheets with parchment paper
provided.
In a large bowl, combine butter, confectioner’s sugar (for cookies), vanilla extract, salt and almond flour. Using a spatula, mix until well combined. STEP 3
Add pecan flour to almond flour mixture, mixing it with a spatula until the dough comes together. Use your hands if you’re having trouble getting the dough to come together. Create space on a clean working surface for the next step. STEP 4
Divide the dough in two. Using your hands, roll each half into an inch-wide log about the length of an average baking sheet. Cut each log into 16 pieces with a butter knife. Pro tip: To get 16 even pieces, divide the log, then divide each piece in half again, creating quarters, and continue until each log yields 16 slices. STEP 5
Roll each slice of dough into a mini log, about an inch-and- a-half long. Bend each log into a crescent shape and place on the baking sheets about one inch apart. Bake the cookies for 18 to 20 minutes, rotating sheets halfway. Cookies are done when the ends are golden brown. Remove sheets from oven, place cookies on a wire rack, and cool for 15 minutes. STEP 6
Pour the confectioner’s sugar (for rolling) into a medium bowl. With your fingers, gently roll each crescent in the sugar until fully coated. Place cookies on a serving dish and allow to cool completely. Enjoy!
| Nutrition Facts |
| Serv. Size 1 Cookie (24g) |
| Servings per container 32 |
 |
| Amount Per Serving
|
|
| Calories 150 | Calories From Fat 120 |
|
|
| % Daily Value * | |
|
|
| Total Fat 13g | 20% |
|
|
 Saturated Fat
2.5g | 13% |
|
|
| Cholesterol 10mg | 3% |
|
|
| Sodium 40mg | 2% |
|
|
| Total Carbohydrate 5g | 2% |
|
|
| Dietary Fiber
2g | 8% |
|
|
| Sugars
2g | |
|
|
| Protein 4g | |
|
|
|
|
| ** Contains less than 2 percent of the Daily Value of these nutrients. |
|
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
|
|||
| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
|
|||
| Calories per gram: | |||
| Fat 9 · Carbohydrate 4 · Protein 4 | |||
Almond Flour, Pecan Flour, Butter (Unsalted), Confectioner's Sugar, Vanilla Extract, Salt.
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