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Almond Crescents

Almond Crescents

These crescents are gluten-free, parve and kosher for Passover, they are definitely not just for Pesach, and they are great any time of the year with a hot cup of tea or coffee.

The mastic gives them a delicious flavour that goes incredibly well with nutty, sweet and delicate almonds. The lemon zest is optional but I highly recommend it.

I weigh the almonds but not the egg whites, the amount of egg whites will depend on how finely the almonds are ground and the size of the eggs, so I start with half the egg whites and slowly incorporate them into the ground almonds. If you accidentally add all the egg whites and find the mixture too runny, simply add a tablespoon of ground almonds at a time until you reach the desired consistency, they should stick to your hands but it should be firm enough so that they keep their shapes when placed on the baking sheet. An equal amount of almond meal can be used but grinding it just a little coarser than store bought ground almonds gives the crescents a nice added crunch.

  • 300 grams slivered or sliced almonds
  • 125 grams sugar
  • Grated zest of one lemon
  • 1 tsp mastic
  • 3 egg whites, lightly beaten
  • Sliced almonds to decorate (optional)

Preheat the oven 350F, line two baking sheets with parchment paper, set aside.

In the bowl of a food processor, pulse the almonds, sugar, lemon zest and mastic until finely ground but make sure it’s not powdery fine. Transfer to a bowl, pour about half the egg whites and mix well with a fork, continue adding the egg whites until the mixture is sticky but holds its shape.

Shape the crescents, dip into sliced almonds and place them on the prepared baking sheets, bake them until they are lightly golden around the edges and on the bottom, for about 13 minutes, bake longer for crisper cookies.

Almond Crescents


21 comments to Almond Crescents

  • Limon aromasını çok severim, bu nefis kurabiyeleri limon kabuğu ile deneyeceğim. Akşam üstü bir fincan yaseminli yeşil çayın yanında yemek için harika olacaklar…
    Ellerine sağlık Megi.

  • Mmm, these looks so good! I’ll save this recipe for my parents who don’t eat a lot of flour. This would be perfect for them and they look so yummy. Thanks for sharing! :D

  • Such a beautiful presentation :) Just ready for a tea party!

  • Hannah

    Shopping is done, my list is done and has LOTS of check marks on it, it feels like I have done more cooking than I have all year, the kids are taking their naps and I take my hot cup of tea planning to read and relax in front of the computer only to find out that I have yet another recipe that I have to try.

    The tea cup looks so pretty and the almond crescents are delicious. I recently bought mastic, I think it’s also called Arabic gum as so many of your recipe call for it. I think I am going to take a short cut and use store bought almond meal but I am not sure how I would add the mastic?

    Chag Kasher V’Sameach to you and your family!

  • LindenTea

    Thank you Hannah for your kind words, you made my day. The mastic gum smells amazing as soon as it hits the hot oven. If you are using store bought almond meal, you could crush the mastic with about a tablespoon of sugar using a mortar and pestle and add it to the almonds. I really hope you and your family like the almond crescents and think it’s worth the effort after having done so much and being so tired. Chag Sameah to you and your family.

  • Hannah

    Thank you for replying so quickly, I am up bright and early and Baruh HaShem, feeling great. I should get to work, first on my list is the almond crescents!

  • These look delicious! I’m not familiar with mastic? but I’m excited to learn something new. They also look like crisp cookies which I love for dipping!

  • I just KNOW I would love these. It would be one of those things I’d have to make for a group because I couldn’t be trusted around the whole batch!

  • julie Do

    Looks very delicious. I will definitely try it. Thank you for sharing it.

  • Loving this recipe. What is mastic though? I never heard of it. Gonna go and google it now.

  • LindenTea

    Anja, I think you would love mastic if you tried it. It has a very special taste and aroma and goes especially well with almond and dairy dairy desserts.

  • Megi, You simply amaze me with your talent in the kitchen! I LOVE coming by and seeing what you cook and bake. There’s always something new and interesting…a twist to an old favorite or something brand new to me. But I always enjoy my visit….
    You’re definitely an inspiration to me and I love to learn from you.
    These cookies look so wonderful… would love to try them.
    Just love the crescent shape… and the teacup:)!

  • They are ideal with a cup of hot chocolate!

  • I am not sure what looks better the photo or the treat in it! This looks like the perfect tea cookie. Great job!

  • LindenTea

    Ellie, you are so sweet, thank you! Your comments always make my day and I feel the same way about you and your blog, so much to learn, so many recipes to try. Meanwhile, we are really enjoying the Larabars, thanks again!

  • Greek Girl from Queens

    These look so beautiful and delicate, Megi. I’ve never made these before, but I definitely want to bake some of these some time very soon. I agree with Dawn about the photo – so beautiful and elegant and warm and cozy and inviting. Thanks for sharing such a lovely recipe.

  • They must be so delicate and light. What a beautiful recipe :-) .

  • Megi, Your cookie looks fantastic and your photos are so lovely! Love the one with the beautiful teacup. Mastic is a middle eastern ingredient…And although I make Lebanese food all the time I have never tried it. You have just inspired me to get some and try it. Enjoyed your post!

  • LindenTea

    Greek Girl, thank you for your visit and leaving me a comment. As soon as I see a comment from you, I rush to the blog to read the rest! The crescents are one of my mom’s Pesach treats that she only makes for Passover and then we never see for another year! I hope you give them a try and like it.

    Thank you Cooking Rookie. :)

    Kathy, thank you, you’ll love mastic, it’s the resin of the mastic tree. I use it in so many things and love the aroma. Let me know if you ever try it.

  • I would love to get my hands on some mastic – it is a flavor I discovered and loved in Greece last summer!

  • These cookies sound absolutely fabulous! i’m going to keep my eye out for some mastic so that I can give them a try!

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