Almond CrescentsThe Globe and Mail
Ever since I was a little girl (when I was barely able to open a tin by myself), it has been my "job" to prepare the cookie plate - a giant platter of the umpteen squares and shortbreads my mother makes each year. It always takes me a while to make a new and visually pleasing kaleidoscopic pattern. But one thing stays constant year to year: These almond crescents are what I always place last on the tray - they are the delicate counterpoints to the dense peanut butter balls and stalwart Scotland bars, the bold slashes of white amongst all that chocolate. With a hint of cardamom, these light half-moons are the perfect way to end a feast.
Servings: About 30 cookies
Cookies
1/4 cup shortening
1 cup butter, room temperature
1/3 granulated sugar
1/2 cup ground almonds
1 2/3 cups all-purpose flour
1/4 tsp salt
Zest of half a lemon
1/4 tsp of cinnamon
1/4 tsp of cardamom
Topping
1 cup icing sugar
1 tsp cinnamon
1 tsp cardamom
Method
In a medium bowl, thoroughly mix the shortening, butter, sugar and almonds. In a separate bowl, mix the flour, salt, zest, cinnamon and cardamom. Add the flour mixture to the butter mixture and blend well. Cover the batter with plastic wrap and place in the fridge for an hour until well chilled.
Heat oven to 325F.
By the tablespoonful, roll dough into thin strips, about 2 inches long. Form them into crescents and place on a ungreased baking sheet about two inches apart. Bake for about 15 minutes.
In a small bowl mix the icing sugar with the spices. While the crescents are still warm, dip them into the sugar mixture.