IMG_4490.jpg

Almond Walnut

Crescents

Prep Time: 15 mins   Baking Time: 15 mins

Every year when I lived in my old home I would participate in a cookie exchange with the ladies in my neighborhood. One of my neighbors, who we call Aunt Nancy because she adored my girls & we became close, always made almond crescent cookies & they were so delicious! I knew now that we moved I had to make them on my own. 

I decided to experiment a bit by making a variation using almond flour & a little less sugar. And guess what?? They are amazing!! 

Sharing this variation here!

Ingredients

  • 1/2 c grass-fed butter 

  • 2 tbsp coconut oil 

  • 1/2 c sugar (I used just under 1/2 cup)

  • 2 c almond flour

  • 3/4 c chopped walnuts (or other nut of choice) 

  • 1/2 scoop vanilla protein powder or collagen powder (this will help bind the cookies a bit)

  • 1/4 tsp salt

  • 2-3 tbsp organic powdered sugar

  • chocolate chunks for melting + 1 tbsp coconut oil (optional)

directions

  1. Preheat oven to 350.

  2. Line 2 baking sheets with parchment paper

  3. Beat butter a mixer or large bowl until smooth. 

  4. Add the sugar & beat again.

  5. Combine the flour, salt & protein powder.

  6. Add little by little to the mixer until well combined.

  7. Grab small handfuls of dough & form into crescent shape.

  8. Place on cookie sheet. 

  9. Bake for 15 mins.

  10. Remove from oven & allow to cool slightly (they will be very crumbly right out of the oven).

  11. Set aside a few to cool completely to dip in chocolate.

  12. For the remaining cookies, while still warm gently toss or sprinke (if too brittle) in powdered sugar.

  13. Allow to cook completely before storing.

  14. ENJOY!

directions for jam

Inspired by @erinliveswhole

  1. Heat the frozen fruit in a small pan stirrling occasionally.

  2. Using the back of a fork, mash the fruit intil deisred consitency.

  3. Stir in the maple syrup.

  4. Remove from heat & add the chia seeds.

  5. Mix well & allow to congeal slightly. 

  6. Place in a seal tight mason jar & store in the fridge for at least 10 minutes before using.

  7. ENJOY!

'Tis the season for

    cookies for breakfast!