Lemon Almond Crescents
Add a tablespoon of Gourmet Garden Ginger Stir-in Paste to this recipe for a bit of holiday taste.
Prep time: 20 minutes
Chill time: at least 2 hours
Cook time: 20 minutes
1 (10-oz.) Mariani Slivered Almonds
2 egg whites
1 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon lemon extract
1/8 teaspoon salt
2/3 cup Mariani Sliced Almonds
Powdered sugar (optional)
Place almonds in a food processor and grind until they’re very fine and flour like in consistency. Beat egg whites until foamy in a large bowl. Stir in ground almonds, sugar, extracts and salt; cover and refrigerate for at least 2 hours to chill. Preheat oven to 300°F and line 2 baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds; place on baking sheets. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired. Makes about 40 small cookies.
Nutritional analysis per serving (1 cookie):
Calories: 70, Fat: 4.5g, Saturated Fat: 0g, Trans Fat: 0g, MUFA: 2.72, PUFA: 1.06, Cholesterol: 0mg, Sodium: 10mg, Potassium: 66mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 2%
© 2020 Patty Mastracco Food, Inc.