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These little almond crescent delights are perfect for any dinner or tea party. I bring ’em out during Christmas myself.

Sugar Free Almond Crescent Cookies: A High-Class Delight

May 20, 2015

Directions

1Preheat Oven to 350 Degrees Fahrenheit.

2Cream the butter and erythritol together until light and fluffy. Add the almond and vanilla extracts and mix together with the butter mixture.

3Add the ground almonds and flour. Mix with zeal!

4Roll the entire mix into 1-inch balls. Now shape the balls into a half-moon shape (pictured below!).

5Place a sheet of parchment paper on a cookie sheet and then put the cookies on top. Bake for 18 minutes.

6Sprinkle with erythritol for a sweet coating

Ingredients

1 cup of butter (or margarine), room temperature

1 cup of erythritol

1 teaspoon of vanilla extract

1 teaspoon of almond extract

1 cup of ground almonds (or almond flour)

2 and 1/3 cups of flour

1/2 cup of erythritol, to sprinkle on top

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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!

Happy baking.