Easy gluten free almond crescent cookies recipe
Crescent cookies are a traditional bakery favourite for those of Eastern European heritage. Many children will remember visiting the bakery for special holiday cookies each year. Now, you can make a gluten-free version of those same cookies.
Powdered sugar cookies — extra sweet!
Gluten free almond crescent cookies recipe
- Contains EGGS
- Contains NUTS
- 170 grams palm oil shortening
- 132 grams coconut sugar
- 5 mL vanilla extract
- 5 mL almond extract
- 370 grams sweet rice flour
- 113 grams almond flour
- 1 egg
- 56 grams powdered sugar for sprinkling
Preheat oven to 350 degrees F.
Cream the palm oil shortening and the sugar together until light and fluffy. Add the extracts and mix. Add egg. Sift the flours together into a large mixing bowl. Add to the shortening mixture and combine thoroughly.
Take generous tablespoons of the crumbly dough and roll it into a small ball about an inch in diameter, and then shape into a crescent shape. Place onto a cookie sheet lined with parchment paper. Repeat until all dough is used.
Bake for 28 minutes or until a light golden brown. Roll each cookie in powdered sugar while still hot. Cool, then serve. Makes about 2 dozen cookies.