Our neighbor Ilse brought these wonderful butterhorn cookies at our Garden Party last week. They were so good and not too sweet I had to get the recipe. The ingredients included yeast which was a first for me. I’ve never made cookies with yeast before. I replaced part of the flour with ground almonds. The filling was originally made from whisked egg whites with sugar and crushed almonds but I decided to just sprinkle it with ground almonds and roll the crescents in powdered sugar.
- 1 cup all purpose flour
- 1 cup ground almonds
- 1 tsp baking powder
- a pinch of salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 2 egg yolks
- 1 1/2 tsp instant yeast
- 2 tbs warm water
- 1/2 tsp vanilla extract
- 1/4 cup ground almonds for filling
- powdered sugar for dusting and rolling
- Combine ground almonds, flour, salt and baking powder in a bowl. Cut in butter. Set aside.
- In a separate bowl, dissolve yeast in warm water. Beat in egg yolks and vanilla extract.
- Pour wet mixture into flour mixture. Mix well until it forms a soft dough. Refrigerate for at least one hour.
- Divide dough into 4 pieces. Roll each piece into a ball. Dust workspace with powdered sugar and flatten each dough ball into a 9″ disc.
- Cut each disc into 12 wedges. Sprinkle with ground almonds. Roll into crescents, starting from wide end.
- Bake in preheated 400F oven for 10 – 12 minutes or until light brown.
- Cool on wire rack and sprinkle with powdered sugar if desired.