Danish Almond Crescents

A baking recipe found in “MENU Internationalt Madleksikon”
(MENU International Food Encyclopeda)
published by Lademann  1976Almond Crescents

Makes: about 12
Preparation: 20 minutes
(without raising time)
Cooking: 30 minutes
(without raising time)

40 g [1,5 oz] yeast
4 tablespoons milk
100 g [3,5 oz] butter / margarine
8 dl [1,6 pt] (500 g / 1,1 lb) flour
1 1/4 dl [0,25 pt] (100 g / 3,5 oz) of sugar
1 egg yolk
2 eggs
3 dl [0,6 pt] (150 g / 5,3 oz) almonds
1 1/4 dl [0,25 pt] (150 g / 5,3 oz) sugar
Greated peel of 1/2 lemon
1 tbsp. rum
4 tablespoons warm milk
Egg white


[1] Dissolve yeast in a little lukewarm milk. Crumble the butter into the flour an knead it with the yeast/milk mix, sugar, salt and eggs to a smooth dough. Let it rise about 20 minutes to double size.

[2] Blanche the almonds for the filling and chop them finely. Stir the chopped almonds with sugar, lemon peel, cream and warm milk. Roll the dough into a circle about 1/2 cm / 1/5inch thick. Divide it into 12 triangles. Distribute the filling on the triangles roll them up ending with the the tip and put the rolls on baking paper or a greased baking sheet. Bend the rolls into crescents.

[3] Let the crescents raise for 15 minutes. Brush with whipped egg whites and bake in a hot oven 200° C / 390° F for about 20 minutes. Eat the horns lukewarm or let them cool on the baking tray and pack them in plastic bags and put them in the freezer.

[4] Thaw them at room temperature for about 1 hour or in the oven at 170° C / 340° F for approx. 10 minutes.