Courtesy of

Fry’s* Chocolate Almond Crescents

Contributed by: News Canada

(NC) - Topped with a glossy chocolate glaze, these cookies are a must for your holiday baking.


  • 1-1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) icing sugar
  • 1/3 cup (75 mL) Fry’s* Cocoa
  • 1 cup (250 mL) butter, softened
  • 1/2 cup (125 mL) ground almonds, toasted

    Chocolate glaze:

    • 1/4 cup (50 mL) Fry’s* Cocoa
    • 3 tbsp (45 mL) water
    • 2 tbsp (30 mL) butter
    • 2 tsp (10 mL) corn syrup
    • 1/2 tsp (2 mL) vanilla
    • 1 cup (250 mL) icing sugar


    • 2 tbsp (30 mL) ground or finely chopped almonds, toasted


    Preheat oven to 325 F (160 C). Stir flour with icing sugar and Fry’s* Cocoa until well combined. Reserve. Cream butter in a large mixing bowl until light. Gradually blend in reserved dry ingredients. Stir in almonds until well combined.

    Using about 1 tbsp (15 mL) at a time, shape the dough into crescent shapes. Do not flatten. Place crescents on a greased or parchment lined baking tray and refrigerate for at least 5 minutes.

    Bake chilled cookies for 12 to 15 minutes or until bottoms are lightly browned. Cool completely on a rack.


    Stir Fry’s* Cocoa with water, butter and corn syrup in a small saucepan. Cook, stirring, over medium-low heat until mixture thickens, about 5 minutes. Remove from heat and stir in vanilla. Beat in icing sugar until mixture is smooth and satiny. Spread glaze over cool cookies. Sprinkle evenly with almonds.

    Set cookies aside until the glaze sets, about 1 hour. Makes approximately 4 dozen cookies.

    Fry’s* Cocoa Baking Tip:

    These decadent morsels are perfect for holiday giving! Remember to include these people on your holiday gift list: teachers; children’s coaches and group leaders; neighbours; friends; and co-workers. They also make a great hostess gift!

Find this page online at: