Moroccan Almond Crescent Cookies
Almonds, honey and sesame seeds come together in these cookies, flavoured with cinnamon and nutmeg and baked in the oven.
40 min · Serves 30 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- medium
- 1
Preheat oven to 350 degrees. In a large mixing bowl, combine the butter, almonds, sugar, honey, almond, 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.
- 2
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.
- 3
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
