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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate. | 2. To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel. | 3. To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture. | 4. Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped. | 5. Preheat oven to 350 degrees F (175 degrees C). | 6. Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
butter	1/2	cup	unsalted chilled	684.0	31.428	21.372	57.6
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
apricot jam	3/4	cup		580.8	154.56	1.68	0.48
white sugar	1/4	cup		193.5	49.99	0.0	0.0
almond	1/2	cup	toasted chopped	963.56	0.0	0.0	109.0
lemon zest	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
almond	1/3	cup	chopped	963.56	0.0	0.0	109.0
confectioner sugar	1/3	cup	sifted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.