Mix and let stand for 5 minutes:
4 Tbsp. Sucanat
2 tsp. vanilla
1 tsp. almond extract
Cream in until smooth and fluffy:
2/3 c. soft butter
Add and cream in:
4 Tbsp. maple sugar powder
Add and mix until evenly dispersed:
1 c. medium chopped almond pieces
Add and knead until dough is even:
1 1/2 c. Summers Sprouted Wheat Flour
Roll into small balls or roll between palms and form into crescents
and place on a greased cookie sheet.
Bake at 325 for 12-15 minutes
Almond Balls or Crescents
- 4 tbsp Sucanat
- 2 tsp vanilla
- 1 tsp almond extract
- 2/3 c soft butter
- 4 tbsp maple sugar powder
- 1 c medium chopped almond pieces
- 1 1/2 c Summers Sprouted Wheat Flour
Mix and let stand for 5 minutes: 4 Tbsp. Sucanat, 2 tsp. vanilla, 1 tsp. almond extract
Cream in until smooth and fluffy: 2/3 c. soft butter
Add and cream in: 4 Tbsp. maple sugar powder
Add and mix until evenly dispersed: 1 c. medium chopped almond pieces
Add and knead until dough is even: 1 1/2 c. Summers Sprouted Wheat Flour
Roll into small balls or roll between palms and form into crescents and place on a greased cookie sheet.
Bake at 325 for 12-15 minutes.

