Difference between revisions of "Rogaliki"
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# While warm, coat crescents with confectioners' [[granulated sugar|sugar]]. | # While warm, coat crescents with confectioners' [[granulated sugar|sugar]]. | ||
| − | [[Category:Polish Desserts]] | + | [[Category:Polish cuisines]] |
| − | [[Category:Polish Snacks]] | + | [[Category:Desserts Recipes]] |
| + | [[Category:Polish cuisines]] | ||
| + | [[Category:Snacks Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Revision as of 17:44, 8 May 2012
Ingredients
- 1 cup sweet unsalted butter
- ½ cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ cup chopped blanched almonds
- 1⅔ cup all-purpose flour
- confectioner's sugar
Directions
- Beat butter at high speed and add sugar gradually, creaming until light and fluffy.
- Beat in egg yolk and extract.
- Beat in almonds, then gradually beat in flour.
- With hands shape 1 inch pieces of dough into triangles, then roll into crescents.
- Place on ungreased baking sheets, about 1 inch apart.
- Bake at 350°F, about 20 minutes, or until just golden on edges.
- While warm, coat crescents with confectioners' sugar.
