One of our very favorite cookies!  Serve them for breakfast with a strong cappuccino – they’re a perfect stand in for an Almond Croissant!

Almond Crescent Cookies

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INGREDIENTS:

7 oz. Almond Paste (not marzipan –Love n Bake makes a readily available GF product.)

1 oz. Almond Flour (remember, you can make your own in a coffee mill.)

1 egg white

4 oz. (½ c.) light brown sugar

¼ teaspoon almond extract

Pinch salt

1 ½ Cup sliced almonds (might need more to fully coat all the cookies.)

Another egg white.

DIRECTIONS:

325 F oven; rack set at the middle. Cookie sheet lined with parchment paper.

1. Blend almond paste, sugar and salt.
2. Add 1 egg white and almond extract.
3. Measure into 1 oz. pieces of dough and roll into balls (12)
4. Whisk the other egg white in a smallish bowl.
5. Spread the sliced almonds on a large plate or piece of parchment paper.
6. One at a time, dip the balls into the egg white wash and roll in the almonds, gently forming the dough into crescent shapes as you work.  This will be a little easier if you refrigerate the dough, but it isn’t necessary.
7. Place on the cookie sheet and bake at 325 for 20 minutes.  Raise the cookie sheet to the top quarter of the oven and bake for 5 more minutes or until lightly browned.

If you have sliced almonds left over, bake them in the oven for 5-10 minutes or until dry and save them for future use in another recipe.