Sugar-free crescent almond cookies are the perfect way to get your sweet fix without any of the calories and guilt that come along with regular cookies. These low-carb treats are simple and easy to make, and they taste just as good as they look.
Place your sliced crescent almond cookies, sugar, and cinnamon in a blender.
Use a blender to mix your sliced crescent almond cookies, sugar, and cinnamon. If you have one, use a food processor (or even a mortar and pestle) instead of a regular blender.
You could also do this with a rolling pin or mallet!
Once your dough is mixed, place it in a piping bag with a large tip (#3 or #4) and pipe small circles onto your baking sheet. Bake at 350 for 10 minutes until slightly brown.
Remove half the smashed crescent almond cookies into a bowl.
Now that you have removed your half of the crescent almond cookies, it’s time to put them in a bowl.
Put the two halves together and smooth down the edges with your fingers. Place them on a baking sheet, and then let them sit in the freezer for 5 minutes.
When you remove them from the freezer, they should be firm enough to hold their shape. Place a crescent almond cookie on top of your scoop of ice cream and gently push down until it sticks to the sides.
Add the flour to the blender and blend until it is mixed well.
Add the flour to the blender and blend until it is mixed well with the crescent almond cookies. Don’t over-blend, or you will end up with a dry dough that won’t hold together when you bake it. Also, don’t add too much flour or sugar; otherwise, your cookies will turn out bland and dry.
Pour crescent almond cookies mix over the contents of your bowl.
You can use a whisk, spoon, spatula, or fork for this step; I prefer to use my hands because it’s more fun!
If you’re using fresh fruit, now is the time to add it. You can also add nuts, chocolate chips, or other mix-ins at this point if you want.
The dough will be sticky, but it should hold together when you pinch it. If it’s too dry, add a little more almond milk; if it’s too wet and won’t hold together at all, add some flour.
Cut out your crescent almond cookies from your first sheet of puff pastry.
Use a spatula to transfer the cookies to the baking tray, placing each one about an inch apart from one other. You can also use a small round cutter to cut out shapes from the second sheet of puff pastry if you want more variety in size and shape for your cookies!
Bake at 350 degrees for 10 minutes or until golden brown around the edges, then cool on a wire rack before serving (or storing in an airtight container).
If you want to make a larger batch, simply double or triple the recipe. You may also add other ingredients such as chocolate chips, candied fruit, and nuts to your puff pastry crescent cookies!
A simple recipe for delicious crescent almond cookies.
These sugar-free crescent almond cookies are the perfect recipe for the whole family. They’re quick and easy to make, inexpensive, healthy, nutritious, and tasty!
Simple ingredients you probably have in your kitchen include flour, butter or margarine (or any other fat), egg whites, and vanilla extract. If you don’t have either of those last two ingredients, then feel free to substitute them with something else such as almond extract or molasses instead of vanilla flavoring to give these delicious treats a more unique flavor profile!
Can be made without sugar! Simply omit it from the recipe above & enjoy tasty treats without sacrificing taste buds!
I hope you enjoy these delicious crescent almond cookies! They’re simple to make and not too time-consuming. If you have any questions or comments feel free to leave them in the comments below. I’d love to hear from you! If you enjoyed this recipe please share it with your friends! They’re sure to enjoy them too! Check out more of our delicious desserts here at thecoffeemessiah.com.