Wednesday, November 30, 2011

Almond Crescent Cookies

This is such a great cookie because they are not only gluten free, but they are flourless and they freeze well.
So this holiday season, treat your guests to these delicious and healthy cookies.

4 cups almonds
1 1/4 cups sucanat or coconut sugar
3 egg whites
2 tsp. almond extract
1/8 tsp. sea salt
1 cup sliced almonds

In a food processor, process sugar and almonds until very fine.

In a large bowl, beat egg whites until white and soft peaks form.  Add almond extract and salt. 

Fold in sugar and ground almonds.  Mix until all ingredients are combined.   Cover and refrigerate 2 hours or more.

Preheat oven to 325F.  Line baking sheet with parchment paper.

Place the slice almonds in a shallow dish and slightly crush them. 

Remove dough from refrigerator and shape into 1 1/2” logs.  Press logs into crushed almonds and place on baking sheet.  Shape the roll into a crescent.
Bake for 35 minutes, or until lightly browned on the bottom. 

 Cool completely before serving.                                                               

Makes approx. 35 cookies

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