Rogaliki, Ukranian Almond Crescents, Mark's
This recipe differs, as it comes from Mark's Polish family. However, you decide which you prefer! I have yet to find a cookie I didn't like (wait, Grandma W's Bourbon Balls).
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2 1/2 cflour
1 pkgactive dry yeast (about 1 t)
1 csweet butter, at room temp
2egg yolks, beaten
1/4 csour cream
2 calmonds, toasted and ground
3/4 cbrown sugar, firmly packed
How to Make Rogaliki, Ukranian Almond Crescents, Mark's
Mix flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles a coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still crumble. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the dough will be. Stop at the point the dough is tacky. Wrap in wax paper and chill for at least two hours.
Prepare the filling my mixing the almonds and sugar in a small bowl. Separately beat the egg white into the salt until stiff but not dry, and carefully fold into the nut mixture.
Preheat the oven to 375F. When the dough is chilled divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8 inch thick. Work on a well floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends to curve inward to form a "horn" Make sure the point of the horn is on the bottom, or they will open during baking.
Place the crescents on a lightly oiled baking sheet and bake for about 30-40 minutes until golden.