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Moroccan Almond Shortbread Crescents


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.

1. Preheat the oven to 325 degrees Fahrenheit. In a food processor, cream the margarine and sugar until very light and fluffy.
2. Add the flour, salt, and almond extract and pulse just two to three times.
3. Transfer the mixture to a bowl. Add the almonds and mix by hand only until the dough comes together in a ball.

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.

5. Sift some powdered sugar, using a small strainer, over the cookies while still warm. Store at room temperature in an airtight cookie tin.

Notes: See more at www.levanacooks.com.