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This Low-Carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain free with a dairy-free option.
Ingredients
- 1 cup butter (use coconut oil for a vegan option)
- 3 3/4 cups almond flour
- 1/2 c coconut flour
- 1 1/4 cup sweetener (I used xylitol. See this post for Substituting Sweeteners.)
- 1 tsp vanilla (How to Make Alcohol-free Vanilla Extract)
- 1/4 tsp salt (I use Real Salt)
- 1 1/2 tsp almond extract
- sliced almonds for coating (approximately 1 cup. This is a generous amount, but will ensure that you have plenty.)
- Low-Carb Powdered Sugar (optional) for topping. Here's how to make Easy Homemade Powdered Sugar.
Instructions
- Preheat the oven to 350 degrees.
- Soften the butter completely.
- Beat butter, salt, and sweetener together until well blended.
- Add the extracts and beat well.
- Add remaining ingredients and combine well.
- Form into small logs.
- Place the sliced almonds into a bowl.
- Roll the logs in sliced almonds.
- Shape into crescents.
- Sprinkle with powdered sweetener if using.
- Bake at 350 for 10 - 15 min or until lightly browned.
- Let the cookies cool completely before eating or transferring to a container for storage.
Source:wholenewmom.com
