Scraping the Skillet

I’m not sure where I developed the taste for almond crescent cookies, but I have loved them as long as I can remember. We never made them as kids. In fact, the only cookies I remember my mom making are her kitchen sink cookies – oatmeal cookies with all manner of things in them (chocolate chips, dried fruit, coconut, cinnamon, etc.). Even those didn’t make a very regular appearance. She didn’t really promote sugar eating in our household.

Almond crescents were a treat that I would find on cookie trays at parties or as gifts given to our household. Usually, I was the kid eating the plate of brownies by myself. These cookies were an exception. Perhaps they made it into my book of accepted delights because of how rich they are. They are rich.

This year, I decided to mess with the basic almond cookie recipe just a bit. I added in some finely chopped chocolate and cardamom. Rich and decadent? Check. Chocolate? Check. Yum? Check.

Chocolate Flecked Cardamom Almond Crescents

• 1 c unsalted butter (2 sticks)
• 2/3 c sugar
• 1 t vanilla extract
• 1 t almond extract
• 2 1/4 c AP flour
• 1/2 t cardamom
• 1 c almond flour or meal
• 3 oz dark chocolate, finely chopped
• powdered sugar for dusting, if desired

Preheat your oven to 350°.

Sift together the cardamom and flours. Set aside.

Cream together the butter, sugar and extracts until light and fluffy. Add in the flour mixture and chocolate flecks and mix until thoroughly combined. The dough will pull cleanly away from the sides of your bowl. If the dough is sticking to the sides, add a little more flour until the dough comes together.

Measure dough in rounded tablespoon quantities (~1 oz), or rounded teaspoons (~1/2 oz), depending on your cookie preference. Roll each dough ball into a log with your hands and shape into a crescent.

Place shaped cookies on a parchment lined baking sheet and gently press into the final shape you wish them to have. They will puff a little, but don’t spread very much, so you can place them as close as 1/2 inch.

Bake at 350° for 15 -20 minutes, until they begin to brown on the tips (see picture above). Cool on wire racks and enjoy with an afternoon cup of tea. Or with breakfast. Or share with your neighbors. You never know, their kids might be really thankful!