Classic Almond Crescent Cookies

It's the most wonderful time of the year, and that means it is also the time of year for all of the delicious Christmas and Holiday cookies! These cookies were a favorite of ours before we became plant-based, so this year we wanted to do a plant-based and gluten-free take on this classic cookie.

Between the chopped almonds, the shortbread-like cookie, and the almond glaze, these are sure to be a hit this Holiday season!

We love Christmastime, and to be honest, we may love these cookies just as much! We hope you enjoy, and be sure to send more cookie ideas our way. We are always looking for new recipes!

PS: We find that Christmas cookies always taste better when they are made while listening to Christmas music :)

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Ingredients

• 1 Cup 1:1 gluten-free flour

• ½ Cup almond flour

• ¼ Cup powdered sugar

• 1 Tbsp of sugar

• 1 Tsp vanilla extract

• 1 Tsp almond extract

• ¼ Tsp salt

• ½ Cup vegan butter (cold)

• 1 Tbsp melted coconut Oil

Sugar Coating

• ¼ Cup powdered sugar

• 1 Tbsp lemon juice

• 1-2 Tbsp almond milk

• 1 Tsp vanilla extract

Optional Toppings

• Slivered almonds

• Chopped almonds

Instructions

1. Preheat oven to 350 degrees F.

2. In a bowl, mix together all of the ingredients except the butter and coconut oil.

3. Next add in the cold butter and melted coconut oil, and using a hand mixer, mix to combine until the mixture resembles a crumble.

4. Using your hands, mix the dough more thoroughly and form into a ball.

5. Refrigerate the dough for 1-2 hours.

6. Remove the dough from the fridge, and break pieces off to form crescents about 2 inches in size.

7. Bake for 10-12 minutes.

8. Allow cookies to cool.

9. Once cookies have cooled, make your glaze by adding the powdered sugar, lemon juice, almond milk, and vanilla extract to a bowl.

10. Mix to combine, if the mixture seems too thick, thin it out using more almond milk.

11. Dip cookies in the glaze and then dip them in a bowl of chopped or slivered almonds, or leave them plain.

12. Set cookies on a cooling rack over a pan to allow the extra glaze to drip off.

13. Allow to set, and store in an airtight container for up to a week.