I’m a big fan of Israeli Kitchen blog, and when I saw this recipe, I immediately got hungry. I used almond meal instead of crushing my almonds, and margarine, of course, instead of butter. These are scrumptious – we loved them. Enjoy!
Almond crescent cookies (warning: addictive)
1/2 cup margarine
1/2 teaspoon vanilla
1 cup powdered sugar
a pinch of salt
1 cup sifted all-purpose flour
1 1/3 cups almond meal, or finely ground almonds
more powdered sugar for sprinkling on the cookies
Preheat oven to 325 degrees F.
Cream the margarine with the vanilla until it’s light and creamy. Add the powdered sugar and beat again till the mass is light. Add the rest of the ingredients, beating to mix thoroughly.
Knead the dough briefly. It should feel smooth and firm. It if doesn’t hold together, cautiously add flour by tablespoons, to achieve firmness.
Take pieces of dough the size of a tablespoon and roll them into thick strands, about 3″ long, and shape into crescents. The dough is somewhat delicate, so roll with your fingertips. Try to handle briefly to avoid breakage. If it crumbles, just squash it up and start over. The middle of the strand will be a little fatter than the tips.
Place each crescent on your baking pan as it’s finished, spacing them well apart. Bake for 15 minutes. The cookies should still be pale, or only a little brown at the tips.
Sift powdered sugar over the cookies while they’re still on the pan. Put them on a wire rack to finish cooling completely. Makes about 2 dozen.