Almond Crescent Cookies

Add the ground almonds, spelt and arrowroot to a mixing bowl. Combine well and add the sukrin icing sugar. Now scrap out your vanilla pods and add the vanilla, almond butter, applesauce and cold(!) vegan butter to the mix. Using your hands, knead it into a firm dough. 

Place the dough into your bowl, cover with a tea towel and chill for at least 45 minutes. 

Now, the crucial part of shaping the cookie dough into its memorable crescent form. No kidding, I form the cookies outside on my balcony in the freezing cold, because it's so much easier to get a lovely shaped and crunchy cookie with a cold dough. Cold dough means cold hands! It's a tad obsessive, but at least my cookies survive the heat in shape. Take about a thumbnail-sized piece of cookie dough and roll it firmly between the palms of your hand. Once it looks like a mini sausage, bend the cookie slightly into a crescent and place on a lined baking tray. 

Chill the almond crescent cookies for another 15 minutes before baking them for about 10 minutes until nicely golden. Don't overbake them or they turn super dry and too crunchy. Let them cool off for a couple of minutes. Fill a small bowl with sukrin icing sugar and turn your crescent cookies in the icing sugar until evenly coated. They keep well in a cookie box for about a week or two, if they last that long...