Almond Turkish Delight Crescents Draft

How I make it

Dough

1. In a food processor, blend the flour, almond flour and sugar until smooth.

2. Cut the butter into cubes and process with the dry mixture until crumbly.

3. Add the egg and pulse briefly, just until a dough comes together.

4. Divide the dough into 4, flatten each piece, wrap in plastic wrap and chill for at least 1 hour.

Shaping and baking

1. Cut the Turkish delight into sticks about ⅜ inch (1 cm) thick and wide and 1¼-1½ inches (3-4 cm) long.

2. Working with one piece of dough at a time, roll it out on a floured surface into a 12 x 4 inch (30 x 10 cm) rectangle and trim the edges straight with a sharp knife.

3. Cut into triangles and place a piece of Turkish delight at the base of each.

4. Roll each triangle from the base to the tip and set on parchment paper with the tip underneath.

5. Chill the tray of cookies in the freezer for at least 15-20 minutes.

6. Bake in an oven preheated to 330°F (165°C) for about 15 minutes, until lightly golden.

7. Cool completely, dust with a little powdered sugar and serve.

What I've learned

• The dough is easiest to handle cold, so I work with one piece at a time and keep the rest in the fridge.
• I set the tip underneath so the roll doesn't open in the oven.
• Cookies that go into a hot oven cold, almost frozen, hold their shape and don't spread.
• They keep well for up to two weeks in an airtight container.