These little almond crescent delights are perfect for any dinner or tea party. I bring ’em out during Christmas myself.
More detailed directions (with pictures)
Let’s start by gathering all the ingredients we need to whip up these classy treats.
Next we are going to cream the butter and erythritol together until light and fluffy.
We want the butter and erythritol mixture to look something like this.
Now we can add in the almond and vanilla extracts.
The next ingredient we’ll be adding, is the ground almonds!
And of course last but not least, the flour.
Now we are going to mix all these ingredients together in our mixer on low-medium speed. For approximately 2 minutes until everything is fully combined and looks like this:
Now It’s time to take our dough and roll it into little balls in the palms of our hands and then shape them into crescent “moon” shapes 🙂
Lay them out evenly on a parchment papered cookie sheet. You can use baking oil if you don’t have any parchment paper; I highly recommend it as a useful substitute for parchment paper or that greasy PAM stuff.
Time to fire these babies into our pre-heated oven and wait for their golden deliciousness to be done.
Bake at 350 degrees F for 12-15 minutes.
As soon as the come out of the oven, sprinkle with the extra bit of erythritol for a delicious topping. (It’s important to do with while they are still warm or the erythritol won’t stick to the cookies)
Next and most important step…let cool & enjoy!