Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story; Styling: Robyn Valarik

Recipe Summary test

Yield:
Makes about 42 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

  • 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.

Nutrition Facts

78 calories; calories from fat 58%; protein 0.9g; fat 5g; saturated fat 2.8g; carbohydrates 7.5g; fiber 0.3g; sodium 45mg; cholesterol 12mg.
Advertisement