Almond Crescent Cookies
Almond Crescent Cookies
- 4 egg whites
- 18 ounces almond flour
- 18 ounces powdered sugar
- 1/2 teaspoon sea salt
- 1 12-ounce bag semi-sweet chocolate chips
Beat eggs well in a mixing bowl. Add almond flour and powdered sugar. Mix well. Refrigerate for at least 2 hours.
When the dough has chilled and you are ready to bake, preheat oven to 350°F.
Use a cookie scoop or make about a 1-inch ball of dough. Roll out until it’s about 2 inches long then form into a crescent shape. Place on a baking sheet that has been lined with parchment paper.
Bake for 15-17 minutes or until light golden brown and allow to cool.
Melt chocolate chips 30 seconds at a time in a glass bowl in the microwave. Stir in between each 30-second heating time. When they are almost completely melted, just stir until final small pieces of chocolate have melted. Dip the ends of each cookie into chocolate then place each back on the parchment paper to cool down and firm up.
