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Almond Crescent Cookies Recipe

Crescent shaped shortbread cookies with naturally gluten free rice flour, shredded coconut and a bit of chocolate on top. Mounds bar in a cookie form.

As I recently have a little time, I had been searching on the web a few days ago. Looking to find new, stirring tips, inspirational dishes that I’ve never tested before, to impress my family with. Searching for quite some time but could not find any interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and easy dessert by chance. It looked so delicious on its snapshot, that called for instant action.

It had been easy to imagine how it is made, how it tastes and just how much my hubby might enjoy it. Actually, it is quite simple to please him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the site: Suncakemom and followed the detailed instuctions which were accompanied by superb photographs of the process. It just makes life rather easy. I can suppose it is a bit of a inconvenience to shoot photographs down the middle of cooking in the kitchen as you will often have gross hands so I highly appreciate the time and effort she devote for making this blogpost and recipe conveniently followed.

That being said I’m empowered to present my personal recipe similarly. Many thanks the idea.

I was tweaking the original formula to make it for the taste of my family. Need to mention it turned out a terrific outcome. They prized the flavor, the structure and enjoyed getting a sweet such as this during a lively week. They basically demanded lots more, many more. Thus next time I am not going to commit the same mistake. I’m going to double the quantity to keep them pleased.

This was inspired by Crescent Cookies Recipe from SunCakeMom

Preheat oven to 350°F / 180°C.

Put dough ingredients in a medium size mixing bowl.

Dough it together until all ingredients are incorporated well.

Roll them into a croissant shape with your fingers.

Put them into a preheated oven for 15 minutes.

Whilst croissants are baking melt chocolate.

When they are baked, dip the two tips of the croissant into the melted chocolate and place them on a cooling rack.

Wait until chocolate gets solid then transfer them on a plate or tray to serve.

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