Lemon Almond Crescents

Prep time: 20 minutes   

Chill time: at least 2 hours   

Cook time:  20 minutes  

1 (10-oz.) package slivered almonds*

2 egg whites

1 cup sugar

1/2 teaspoon almond extract

1/4 teaspoon lemon extract

1/8 teaspoon salt

2/3 cup sliced almonds

Powdered sugar (optional)

Place almonds in a food processor and grind until they’re very fine and flour like in consistency. Beat egg whites until foamy in a large bowl. Stir in ground almonds, sugar, extracts and salt; cover and refrigerate for at least 2 hours to chill. Preheat oven to 300°F and line 2 baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds; place on baking sheets. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired. Makes about 40 small cookies.

*May substitute 10 oz (1 1/4 cups lightly packed)  fine almond flour.