Moroccan Almond Shortbread Crescents Recipe
Posted on 10th of April, 2012 by Lévana
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.
1 cup margarine spread (health food stores)
¾ cup powdered sugar
2 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: use any GF flour—I make mine with chickpea flour)
¼ teaspoon salt
¼ to ½ teaspoon almond extract
1 cup sliced unpeeled almonds
Powdered sugar for dusting the cookies
Preheat the oven to 325°F. In a food processor, cream the margarine and sugar until very light and fluffy. Add the flour, salt, and almond extract and pulse just 2-3 times. 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 parchment paper. Bake about 20 minutes, until just golden. Do not allow the cookies to get dark, or they will toughen. Sift some powdered sugar, using a small strainer, over the cookies while still warm.
Store at room temperature in an airtight cookie tin. Makes about 3 dozen.