Almond crescents from Dorie's Cookies (page 218) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on April 10, 2021

    Made mine with both vanilla and almond extract. The dough was easy to make and work into crescents. The medium cookie scoop made large crescent cookies. They were very good, a light bite with nice flavour.

  • nadiam1000 on December 19, 2016

    Buttery, tender and not too sweet; not too dry. Dough is soft, but not sticky, so pretty easy to work with. Made with vanilla, no almond flavor as I thought the ground almonds would be enough. Baked one tray right away; shaped and froze the rest on a cookie sheet, then transferred to freezer bag.

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