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 looking on the internet yesterday. In search of new, interesting ideas, inspirational dishes that I have never tested before, to impress my loved ones with. Looking for a while but couldn’t discover any interesting things. Right before I wanted to give up on it, I ran across this tempting and simple dessert simply by accident at Suncakemom. It looked so tempting
on its photo, that called for rapid action.
It absolutely was not difficult to imagine how it’s created, its taste and just how much my husband will probably love it. Actually, it is extremely simple to keep happy the man when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyways, I visited the website and used the simple instuctions that were combined with nice images of the method. It really makes life quite easy. I could suppose it is a bit of a inconvenience to shoot pics in the midst of cooking in the kitchen because you will often have sticky hands thus i really appreciate the hard work she put in to make this post and recipe easily followed.
That being said I am empowered presenting my own recipe in the same way. Thanks for the concept.
I had been fine tuning the original recipe create it for the taste of my family. I have to say that it was a terrific outcome. They prized the taste, the thickness and enjoyed having a treat such as this in the midst of a lively workweek. They quite simply asked for more, more and more. So the next occasion I’m not going to make the same mistake. I am going to multiply the amount .
The origanal Crescent Cookies Recipe is 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.