Almond Crescents

Name: Almond Crescents
Yield: Yield: 4 dozen.
Ingredients: 1 cup almonds; ⅓ cup sugar; 1 cup soft butter, cut in chunks; 1 Tbsp water; 1 tsp pure vanilla extract; 2 cups flour (all-purpose or Bob’s Red Mill gluten-free); 2 cups flour (all-purpose or Bob’s Red Mill gluten-free); 2 cups flour (all-purpose or Bob’s Red Mill gluten-free); ⅓ cup brown sugar for sprinkling

Preparation info

Yield:
4 dozen
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Marty Kaplan’s late mother, Zelda, was famous for these cookies. When Marty, a Toronto lawyer, tasted my gluten-free version, he couldn’t tell the difference. He immediately added a 1 lb cookie surcharge to all his future legal bills to me!

Ingredients

1 cup almonds
1 cup soft butter, cut in chunks
⅓ cup

Vegetarian
Cookies

Method

Preheat oven to 350°F. For machines with nested bowls.

Steel Blade: Process almonds with quick on/off pulses, until finely chopped. Set aside.

Steel Blade: Process butter, sugar and vanilla extract for 1 to 2 minutes