One-third of a batch (or 1 1/4 cups) freshly made Almond Cookie Dough
1 to 2 tbs. confectioners' sugar: more as needed
Place the hazelnuts on a cookie sheet and toast in a 350F degree oven for about 7 minutes. Watch closely to make sure they don't burn
This is the second batch of cookies that I made from the Almond Cookie Dough. These crescents were fun to make but I definitely need work in shaping them. It wasn't hard at all but I think I might make them a bit thinner as these were a little too thick for my palate. I left some out for the family to taste but not many as I need to freeze them for next weekend's party here at Spottswood Place. It's not like we have any desserts since it's only two days after Thanksgiving and there's plenty of pumpkin, mincemeat and a little bit of chocolate cream pie left. Have a great weekend!