Almond Butter Crescents

Photo: Thomas J. Story; Styling: Robyn Valarik
Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.

Yield:

Makes about 42 cookies

Recipe from

Nutritional Information

Calories 78
Caloriesfromfat 58 %
Protein 0.9 g
Fat 5 g
Satfat 2.8 g
Carbohydrate 7.5 g
Fiber 0.3 g
Sodium 45 mg
Cholesterol 12 mg

Ingredients

1 cup butter, softened
1/2 cup plus 1 tbsp. sugar, divided
1/2 cup finely ground almonds
2 cups flour
1 teaspoon cinnamon

Preparation

1. Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.

2. Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.

3. In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.

4. Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.

Note: Nutritional analysis is per cookie.

Note:

February 2009