Turkish · Dessert
Almond Crescent Cookies
A lightened take on the classic Turkish ay çöreği, these almond crescents swap in Greek yogurt for much of the butter and use allulose in place of sugar, keeping the nutty, buttery crumb while cutting calories sharply.
$1
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
224Calories
6.2gProtein
15.7gFat
25.2gCarbs
1.2gSugar
2.5gFiber
242mgSodium
16mgChol
4.5gSat Fat
167mgPotassium
63mgCalcium
1.3mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
10gAllulose
0.3gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment.
2
In a bowl, beat the softened butter with the allulose until just combined and lightened, about 1 minute.
3
Mix in the Greek yogurt and vanilla extract until smooth.
4
Add the almond flour, all-purpose flour and salt, folding until a soft dough forms; fold in the chopped almond.
5
Divide the dough into 4 equal pieces and roll each into a small log, tapering the ends, then curve into a crescent shape on the lined sheet.
6
Bake for 14-16 minutes until the edges are just turning pale gold; the crescents will still be soft at the center but will firm as they cool.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Once fully cooled, dust the crescents with the reserved allulose before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g ground almond flour
- 1 oz28g all purpose flour
- 0.5 oz14g softened butter
- 0.5 oz14g greek yogurt
- 0.6 oz16g allulose
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.3 oz8g finely chopped almond
- 0.1 oz4g for dusting allulose
