RECIPES / Desserts
The combination of whole wheat and cake flour produces a nicely grainy but crunchy shortbread cookie. Tangerine zest and chocolate are an interesting taste combination in this Italian inspired cookie. Keep the ingredients cold so the crescents retain their shape while baking. Refrigerate the almonds and chocolate chips while putting together the ingredients. If the dough seems too soft, a 15 minute visit to the freezer will work just fine.
Toasted Almond & Tangerine Chocolate Chip Shortbread Crecents
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
1/2 Teaspoon Flora Di Sicilia, or 2 teaspoons vanilla extract
1/8 Teaspoon Salt
1 Cup Semisweet Chocolate Chips, COLD
1/4 Cup Granulated Sugar, for rolling
1. Preheat the oven to 325 degrees. Line 4 large cookie sheets with parchment paper.
2. In a food processor fitted with the metal blade, process the flours and almonds until finely ground.
3. Add the butter, sugars and next 6 ingredients. Process continuously until the dough begins 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 granulated sugar evenly in a large plate. Roll the dough into 32 small balls and then into a 3 inch rope. Roll in the granulated sugar.
6. Form each into a crescent shape and place 8 to each cookie sheet.
7. Bake until firm to the touch and just beginning to color, about 12-15 minutes.
8. Cool for 15 minutes to firm up and then remove to a tray to cool completely before storage.

Servings: 32 cookies

Nutritional information per serving

No nutrition information available

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