These yeasted almond crescents are similar to Danish, with their buttery crumb, rich filling and flavorful icing. They require no kneading so they are very easy to put together. The recipe makes 2 crescents, each serving about six people. One you try a bite it will be hard not to take a second serving!
Almond Crescents with Burnt Butter Icing
2 ½ cups flour
2 ½ tsp. Yeast
1 tsp. Salt
8 Tbsp. butter, cut into ½ inch pieces and chilled
¼ cup warm evaporated milk (110 degrees)
¼ cup warm water (110 degrees)
2 Tbsp. sugar
1 large egg
½ cup light brown sugar
½ cup sliced almonds, toasted
3 Tbsp. unsalted butter, melted
Burnt Butter Icing
2 Tbsp. unsalted butter
1 cup confectioners’ sugar
2 Tbsp. milk
For the dough:
In a food processor pulse the flour, yeast and salt until blended. Add the butter and pulse until the mixture resembles cornmeal. Turn the mixture into a large bowl.
Beat the milk, water, sugar and egg in a medium bowl. Using a rubber spatula, fold the milk mixture into the flour mixture. The mixture will be sticky. Divide the dough into two pieces, wrap tightly in plastic wrap, and refrigerate until well chilled, at least two hours and up to 24 hours.
For the filling:
Line two baking sheets with parchment paper. Stir the brown sugar and almonds together in a small bowl.
Working one piece of dough at a time on a lightly floured surface, roll the dough out to a 14 by 9 inch rectangle. Brush the dough with half of the melted butter, then sprinkle with half of the almond mixture. Leave ¼ inch border around the edges. Starting at the long end, roll the dough into an even cylinder and pinch the dough to seal. Form the cylinder into a crescent shape on your prepared baking sheet. Slice the dough by making cuts around the outside o the ring, spacing them about one inch apart.
Rotate each piece of dough cut side up. Repeat with the remaining dough and filling.
Cover with plastic wrap coated with cooking spray and let rise until the dough is almost doubled in size, about one hour.
Adjust your oven racks so they are in the upper middle and the lower middle positions and preheat your oven to 350 degrees. Bake until the crescents are golden brown, about 20 minutes, rotating the baking sheets halfway through. Cool on a rack until just warm, about 40 minutes.
For the icing:
While the almond crescents are cooling, heat the butter in a small saucepan over medium heat. Swirl the pan constantly, until the butter is golden brown, 3-5 minutes. Transfer the butter to a bowl and whisk in the confectioners’ sugar and milk. Drizzle the icing over the crescents. Serve.
I can’t wait to make these delicious crescents again, maybe they’ll be a little more picture perfect next time!