Moroccan Almond Crescent Cookies

Name: Moroccan Almond Crescent Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 30 cookies, 30 serving(s)
Ingredients: 236.59 ml blanched finely ground almonds; 118.29 ml confectioners sugar; 4.92 ml honey; 4.92 ml almond extract; 1 egg, lightly beaten; 4.92 ml ground cinnamon; 0.25 ml nutmeg; 118.29 ml butter (at room temperature); 236.59-295.73 ml all purpose flour; 118.29 ml sesame seeds

Submitted by Sommer Clary

"The pastries in Morocco are truly magnificent. They have incorporated French techniques with Middle Eastern ingredients such as almonds, dried fruits, honey and sesame seeds to make their renowned desserts. This authentic cookie recipe is as easy to make as it is to eat!"

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photo by Sommer Clary

Ready In:: 40mins
Ingredients:: 10
Yields:: 30 cookies
Serves:: 30

ingredients

236.59 ml blanched finely ground almonds
118.29 ml confectioners sugar
4.92 ml honey
4.92 ml almond extract
1 egg, lightly beaten
4.92 ml ground cinnamon
0.25 ml nutmeg
118.29 ml butter (at room temperature)
236.59-295.73 ml all purpose flour
118.29 ml sesame seeds

directions

Preheat oven to 350 degrees.
In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary—it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.