1/2 cup (125 mL) ground almonds, toasted
- 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.
chilled cookies for 12 to 15 minutes or until bottoms are lightly browned. Cool
completely on a rack.
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