Friday, March 13, 2015

Almond Cinnamon Lemon German Crescent Cookies


These German crescent cookies (called Mandel Halbmonde) are usually made at Christmas time but I think they work well for any Easter holiday table as well. I love me a flexible cookie. The cinnamon almond coating feels like fall or winter but it hides a bright lemon flavored cookies that has sSpring written all over it. 


So. These cookies are dense and pack a triple punch of flavor. The batter is brightened up with lemon zest then rolled in a almond cinnamon mixture before baking. In addition to the lemon zest ingredient, I added a small amount of pure lemon extract to punch up the lemon flavor a bit more. You can feel free to omit it or replace it with pure vanilla extract.


The unusual cookie secret to this cookie's density is several cooked egg yolks added to the batter. 

These are great flavorful cookies with a sweet crunchy topping that will send you to the moon and back.

for the full recipe and instructions, hop on over to my German Food Page at About.com

No comments:

Post a Comment

Thank you for your comments and feedback. I love hearing from you!