Almond Crescents



  1. 2 cups butter, softened
  2. 1 cup sugar
  3. 4 cups flour
  4. 1 cup ground almonds
  5. 3 oz. Baker's Semi-Sweet Chocolate, chopped
  6. 1/2 cup finely chopped pistachios


  1. Preheat oven to 350F.
  2. Mix butter and sugar in large bowl with electric mixer until light and fluffy.
  3. Gradually add flour, beating until well blended after each addition.
  4. Add almonds; mix well.
  5. Shape rounded tablespoonfuls of dough into 2-inch crescents.
  6. Place, 2 inches apart, on ungreased parchment- or foil-covered baking sheets.
  7. Bake 10 to 14 min.
  8. or until lightly browned.
  9. Remove from baking sheets to wire racks.
  10. Cool completely.
  11. Microwave chocolate in microwaveable bowl on MEDIUM 1-1/2 to 2 min.
  12. or until chocolate is almost melted.
  13. Stir until completely melted.
  14. Dip one end of each cookie into chocolate; sprinkle with pistachios.
  15. Return to wire racks; let stand until chocolate is firm.