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How to Make Almond Crescent Cookies
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine 1 cup ground almonds, ½ cup granulated sugar, 1 cup all-purpose flour (add more as needed, 1 tablespoon at a time, until dough is no longer sticky), 1 teaspoon almond extract, 1 large egg, ½ teaspoon ground cinnamon, and ½ cup (1 stick) unsalted butter, softened. Mix until well combined.
- Turn the mixture out onto a lightly floured surface and knead until a smooth dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time.
- Spread sesame seeds on a shallow dish.
- Pinch off walnut-sized pieces of dough (about 1 inch in diameter).
- Roll each dough piece in the sesame seeds to coat thoroughly. Then, roll each piece between your palms into a 2-inch long cylindrical shape, slightly thicker in the middle and tapering at the ends.
- Place the crescents side-by-side onto a lightly greased baking sheet, curving them slightly into crescent shapes.
- Bake for 15-20 minutes, or until golden brown. Start checking for doneness at 15 minutes to prevent over-baking.
- Let the cookies cool completely on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
17g
Carbs
3g
