These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies should sit for at least a week to allow the flavor of the vanilla to develop. They’re worth the wait.
Holiday cookies
Chocolate-tipped Almond Crescents
Almond crescents are a traditional holiday favorite in much of Europe, but these cookies taste good anytime of year. For an extra special touch, dip them in chocolate.