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Almond crescent cookies (gluten-free)
Prepare the delicious almond crescent cookies, which make an ideal gluten-free dessert for any occasion! This recipe uses our versatile Nomix gluten-free flour, which gives the dough a soft texture and great taste. Gluten-free baking starts with us!
Ingredients
- 120 g Nomix gluten-free flour
- 20 g corn flour
- 80 g butter
- 40 g powdered sugar
- 25 g unblanched almonds
- 10 g cocoa
- 1/2 packet vanilla sugar
- smaller half tsp cinnamon
- lemon zest
For the cream:
- 50 g softened butter
- 50 g powdered sugar
- 50 g ground unblanched almonds or nuts
- approx. 5 g vanilla sugar
For this recipe you need the following products:
Directions
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Sift the cocoa and sugar and mix with the remaining dry ingredients, including the ground unblanched almonds. Then add the softened butter and knead thoroughly. Let chill. Roll out the dough into a sheet about 3 mm thick, cut out the crescent shapes and place them on baking sheet. Bake at 160-170 °C for about 8 minutes.
To prepare the cream, cream the softened butter and sugar thoroughly. Finally, stir in the finely ground nuts.If you like, you can garnish the top of each crescent with icing, for example, sticking in half a blanched almond. Finally, use the cream to stick two crescents together.
