Rating: 5 stars
5 Ratings
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  • 5 star values: 4

Look for almond meal—also known as almond flour—in health-food and specialty stores. Bake the cookies ahead, and freeze up to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just before serving.

Molly O'Neill
Recipe by Cooking Light December 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
40 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond meal, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture; beat until combined. Chill 10 minutes.

  • Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350° for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool on a wire rack. Sprinkle cookies evenly with powdered sugar.

Nutrition Facts

113 calories; fat 5.5g; saturated fat 3g; mono fat 1.7g; poly fat 0.4g; protein 1.7g; carbohydrates 14.5g; fiber 0.5g; cholesterol 12mg; iron 0.7mg; sodium 44mg; calcium 7mg.
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