Crunchy Almond Crescent Cookies
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,227.2
- Total Fat: 107.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.8 mg
- Total Carbs: 220.9 g
- Dietary Fiber: 31.4 g
- Protein: 64.4 g
IntroductionDense and crunchy cookies perfect for dipping in coffee or tea. Low in sugar. No added fat. Dense and crunchy cookies perfect for dipping in coffee or tea. Low in sugar. No added fat.
Use store bought blanched almonds or blanch your own.
To blanch almonds: Bring a pot of water to the boil. Drop almonds into boiling water for ONE minute. Drain and place between two towels. Rub vigorously until skins separate from the almonds. Let cool. Place almonds and Truvia for baking in a food processor or blender and blend until mixture looks like flour. Place the almond sugar mixture in a bowl and add Amaretto ( or alcohol of your choice). Mix well. You can add a teaspoon of spice (cinnamon, cardamon, anise, etc...) of your choice. This step is optional. Add flour and mix well with a fork. Use your hands to form a dough like mixture. Using your hands, pinch off a Tablespoon of dough and shape into crescents or roll out dough to about one-half inch thickness and cut with a cookie cutter). Place on ungreased cookie sheet, one-half inch apart and bake in center of the oven for 20 minutes until light golden brown.
You can use your hands to form crescent shape cookies or roll the dough out about one-half inch thickness and cut with crescent shape cookie cutter.
You can use almost any alcohol if you prefer something other than Amaretto. Suggestions: Brandy, Frangelico,Drambuie, Rum, Annisette, etc...
Blanch almonds (or use store bought blanched almonds). Mix almonds and sugar together and grind to a fine texture in food processor or blender. Place ground mixture in a bowl, add Brandy or Amaretto and mix well. (Optional: add a teaspoon of Chinese 5 spice, cinnamon, anise or your favorite spice) Add flour and mix with a fork. Using your hands, form into a dough like mixture. (or use your hands) Form tablespoon of dough into a crescent shape and place on ungreased cookie sheet, one-half inch apart. Bake in center of oven for 20 minutes or until slightly goden brown. Cool on wire rack. Store in an airtight container for up to 3 days or in the freezer for 1 month.
These cookies are hard and crunchy and a wonderful when dipped in coffee or tea.
Serving Size: 24 cookies
Number of Servings: 1
Recipe submitted by SparkPeople user JOANNANNOTTI.