These crunchy cookies are a delcious treat to have with some tea or coffee. The flavors of the coconut and almonds make a great combination.
2 1/2 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 cup unsalted butter, at room temperature
1 1/4 icing sugar, sifted
1 large egg
2 tsp. almond extract
1 cup toasted almonds, finely ground
For the coating:
1/2 cup shredded coconut
1/4 cup granulated sugar
3 tbsp. water
In a bowl, mix together flour, baking soda and salt. Put aside.
Using and electric mixer with the paddle attachment, beat together the butter and icing sugar until pale and fluffy.
Mix in egg and vanilla.
On low speed, mix in the flour mixture and almonds just to combine.
Refrigerate the dough for about 25 minutes.
Line 2 baking sheets with parchment paper and preheat oven to 350 degrees F.
Roll dough by heaping tablespoons into crescents. Place each crescent about 1 inch apart onto prepared baking sheets.
Bake crescents for about 18 minutes.
While the crescents are baking, heat the water in a small saucepan, then melt the granulated sugar in it. Remove from the heat.
Brush the sugar mixture onto each crescent, then sprinkle coconut on them. The sugar mixture will help the coconut stick to the crescents and also add some extra sweetness.
Allow the coconut almond crescents to cool on wire racks.