These crunchy cookies, traditionally served on New Year’s Day, are the perfect accompaniment to a glass of champagne when the clock strikes midnight.
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds or almond flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 8 oz. (2 sticks) soy margarine, softened
- 2/3 cup confectioners’ sugar, plus more for dusting
- 1 Tbs. plain soymilk
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 cup chopped almonds
- Preheat oven to 350˚F. Coat 2 baking sheets with cooking spray. Combine flour, ground almonds, baking powder, and salt in bowl.
- Beat margarine and confectioners’ sugar with electric mixer until creamy. Beat in soymilk and vanilla and almond extracts. Add flour mixture; beat until smooth. Stir in chopped almonds.
- Shape piece of dough into 1-inch ball. Roll into 3-inch log, and bend into crescent. Set on baking sheet. Repeat with remaining dough, setting cookies 1 inch apart. Bake 12 to 15 minutes, or until just beginning to brown on top. Transfer to wire rack, and dust with confectioners’ sugar. Cool; roll in confectioners’ sugar to completely coat.
- Serving Size: Makes 36 cookies
- Calories: 37
- Carbohydrate Content: 7 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 48 mg
- Sugar Content: 3 g