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Toasted Almond & Tangerine Chocolate Chip Crescents

Contributed By: Lorraine, FL | See all of Lorraine's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
The combination of whole wheat and cake flour produce a nicely grainy but crunchy shortbread cookie. Tangerine zest and chocolate are an interesting taste combination in this Italian inspired cookie.
1 1/2 cups Sliced Almonds, toasted and chilled
1 cup Whole Wheat Flour
1 cup Cake Flour
1 cup Unsalted Butter, COLD, cut into 16 pieces
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar
2 tablespoons Heavy Cream, COLD, or more if needed
1 teaspoon Almond Extract
1 teaspoon Tangerine Zest
1 teaspoon Freshly Ground Nutmeg
2 teaspoons Vanilla Extract
pinch Salt
1 cup Mini Semisweet Chocolate Chips, COLD
1/4 cup Turbinado Sugar, for rolling
1. Preheat the oven to 325 degrees. Line 4 large cookie sheets with parchment paper.

2. In a large food processor fitted with the metal blade, process the flours and almonds until finely ground.

3. Add the butter, sugars and next 6 ingredients. Pulse until the dough comes together and starts to gather around the blade. Add more cream, a teaspoon at a time, if the dough seems too dry. Do not over process or the dough will become too warm and soft.

4. Turn out on a lightly floured surface. Knead in the chocolate chips. Refrigerate the dough for 30 minutes.

5. Spread the 1/4 cup of turbinado sugar evenly in a large plate. Roll the dough into 32 small balls and then each into a 3 inch rope. Roll in the turbinado sugar.

6. Form each into a crescent shape and place 8 to each cookie sheet. Bake until firm to the touch and just beginning to color, about 12-15 minutes. Cool for 15 minutes to firm up and then remove to a tray to cool completely before storage.

32 cookies

Date Added: 01/29/2010
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