Lemon Almond Crescents


Prep time: 20 minutes
Chill time: At least 2 hours
Cook time: 20 minutes
Servings: 40 small cookies


  • 1 (10-oz.) package Mariani 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 Mariani Sliced Almonds

  • Powdered sugar (optional)


  1. Place slivered almonds in a food processor and grind until they’re very fine and flour-like in consistency.

  2. Beat egg whites until foamy in a large bowl.

  3. Stir in ground almonds, sugar, extracts and salt. Cover and refrigerate for at least 2 hours to chill.

  4. Preheat oven to 300°F and line 2 baking sheets with parchment paper.

  5. Press sliced almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds and place on baking sheets.

  6. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired.

Nutritional analysis per serving (1 cookie):
Calories: 70, Fat: 4.5g, Saturated Fat: 0g, Trans Fat: 0g, MUFA: 2.72, PUFA: 1.06, Cholesterol: 0mg, Sodium: 10mg, Potassium: 66mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 2%