How to make it

  • Note: I grind the almonds in my Magic Bullet or coffee grinder.
  • 1. Preheat oven to 325.
  • 2. In a bowl, mix together flour, sugar, and ground almonds. Using a pastry cutter or fork, cut butter into dry ingredients just like you were making pie crust or a streusel topping. As you are cutting, add in vanilla and almond extract. Continue cutting until you have an even crumb mixture similar to a streusel topping.
  • 3. To shape cookie, place one tablespoon of crumbs in the palm of your hand. Gently squeeze to compress mixture into a tootsie roll shape. Place on cookie sheet and shape into a crescent.
  • 4. Bake approximately 10 – 12 minutes.
  • 5. Allow cookie to cool on cookie sheet. While still slightly warm, remove and roll in powdered sugar. Store in a cookie tin, not in an airtight container. Cookie will keep 2 - 3 weeks.
  • TIPS: Work fast! Don’t overwork the crumb mixture. Don’t let the butter get too warm. If your hands are hot, rinse in cold water.
  • Cookies spread: Butter too warm.
  • Cookies Fall Apart After Baking: Either too warm to remove from cookie sheet or under baked.
  • .

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