Description
Delicious chocolate-dipped crescent cookies made with gluten-free flour and almond flour.
Ingredients
Scale
- 2 cups unsalted butter (softened to room temperature)
- 1 cup powdered sugar (113 grams)
- 1/4 teaspoon salt
- 4 cups gluten free 1-to-1 baking flour (480 grams)
- 1 cup almond flour (or finely ground almonds) (96 grams)
- 12 oz. dark chocolate melting wafers, chopped candy coating or bars, or chips (or milk chocolate, and/or white chocolate)
- Sprinkles (for decorating, if desired)
Instructions
- Preheat oven to 325°F. Line your baking sheets with parchment paper.
- Place 2 cups unsalted butter, 1 cup powdered sugar, and 1/4 teaspoon salt in large bowl or the bowl of your stand mixer, and cream together at medium-high speed until light and fluffy.
- Reduce speed to low, and gradually add 4 cups gluten free 1-to-1 baking flour, then blend in 1 cup almond flour.
- Refrigerate dough for at least 15-20 minutes, or until it is easier to handle.
- Using about 1 tablespoon dough for each cookie, shape into crescents, and place onto baking sheets.
- Bake for 14-18 minutes or until just set and very lightly golden.
- Cool the cookies on the baking sheets for 10 minutes. Remove to wire racks; cool completely.
- Melt 12 oz. dark chocolate melting wafers, chopped candy coating or bars, or chips according to the package directions in the microwave or over a double boiler.
- Dip one end of each cookie in chocolate, then decorate with sprinkles, if desired. Place cookies onto wax paper until chocolate is firm.
Notes
- Cookies can be stored in an airtight container for up to a week.
- Feel free to substitute different types of chocolate for dipping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg