Almond Crescents
Makes about 30 cookies
1 cup (2 sticks) butter, room temperature
1 cup cane sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/4 cups unbleached flour
1 cup almond meal
confectioner’s sugar or 1 cup semi-sweet chocolate chips + 1 teaspoon coconut oil
- Preheat oven to 350°F. Beat together butter and sugar until light and fluffy. Beat in extracts. Mix in flour and almond meal. It will look clumpy but you should be able to roll some of it into a ball.
- Using about 1 heaping tablespoon of dough for each cookie, shape into logs and bend into crescent shapes. Place on parchment or silicone sheet-covered pan and bake 15-18 minutes until light brown.
- While warm, roll crescents in confectioners’ sugar or drizzle with melted chocolate. Cool on racks and store in a tightly sealed container. You can also dip the ends in melted chocolate. Let cool on a wax paper-covered plate until chocolate is hard.
To melt chocolate: place chocolate chips and coconut oil in a small, heavy saucepan over the lowest heat setting. Heat until melted, stirring.
