Ukrainian Almond Crescents
Recipe type: Dessert, pastries
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 - 2½ cups unbleached white flour
  • I package dry yeast (about 1 tablespoon)
  • 1 cup sweet butter, at room temperature
  • 2 egg yolks, beaten
  • ¾ cup sour cream
  • 2 cups almonds, toasted and coarsely ground
  • ⅔—3/4 cup brown sugar, firmly packed
  • 2 egg whites
  • pinch of salt
  1. For the pastry, mix together the flour and yeast in a medium bowl.
  2. Cut in the butter with a pastry fork until the mixture resembles coarse meal.
  3. Stir in the egg yolks and sour cream and mix well; the mixture will still be crumbly.
  4. Form the dough into a ball using your hands, working it as little as possible; the less you knead, the more tender the pastry will be.
  5. The dough will be tacky; wrap it in waxed paper and chill it for at least 2 hours.
  6. Prepare the filling by combining the ground almonds and sugar in a small bowl.
  7. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
  8. Preheat the oven to 375°.
  9. When the dough is thoroughly chilled, divide it into three balls.
  10. Using a floured rolling pin, roll out three circles about ⅛-inch thick.
  11. Work on a well-floured surface to prevent the dough from sticking.
  12. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling.
  13. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn."
  14. Make sure the point is on the bottom so the "horns" will not open up while baking.
  15. Place the almond crescents on a lightly oiled baking sheet and bake for about 30 to 40 minutes, until golden and puffed.
  16. May Temperance be your guide from here!
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at