A great Sephardi favorite, called ghriba. Traditionally we make them round and top them with a little cinnamon, but I find that no matter how carefully I store them, the tops always start crumbling and looking ragged, so I shape them in crescents, and they behave themselves and keep their shape very neatly. These melt-in-your-mouth gems are totally suitable for gluten-free and have no eggs whatsoever.
Makes about 3 dozen.
Form small crescents. Place on a cookie sheet lined with Gefen Parchment Paper. Bake about 20 minutes, until just golden. Do not allow the cookies to get dark, or they will toughen.
Notes: See more at www.levanacooks.com.