Nusskipferl (Nut Crescents)

Recipe Ingredients

1		Yeast; active dry
4 cups	250g / 8.8oz	Flour; unbleached - unsifted
1 cup	198g / 7oz	Butter
1 cup	237ml	Sour cream
3		Egg yolks; large
		Filling
3		Egg whites; large
1 cup	93g / 3.3oz	Almonds - ground
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches.

Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents. Bake at 350F for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins.

Makes 4 to 5 dozen crescents.

Source:
Bill Wight

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