Almost New Years

Amazing how quickly days fly by, especially during the holidays. Had a great Christmastide with family, especially Sweetie, our daughter, and Straight Shooter, and with friends/family and with friends/neighbors and with friends/friends. Lots of baking and cooking and festivities.

The photo above is of some of the Christmas cookies I baked. Katherine helped decorate the gingerbread ones, including the Ugly Christmas Sweater series she did. On this plate it's right in the middle, looking festive. Actually one of the cookies (on the right with the mini peanut butter cups) isn't one of mine, but a regifting when I needed just one more cookie for the plate. The rest of the gifted cookies were delicious and quickly eaten. No recipe for that...sorry.

This is the only new cookie I made this year - Gluten Free Chocolate-Dipped Almond Crescents. Found the recipe in the newspaper and it uses almond paste and almonds and the ends get dipped in melted chocolate. Awesome and delicious. Here is a photo of the last piece! The whole cookie is shown on the cookie plate at the top. This recipe only makes 1 dozen cookies, which really isn't enough, so plan on making two batches once your friends and family get a taste. Recipe is below.

Wishing you and yours a delightful New Year dear reader!   XO, Elle

Gluten-Free Chocolate-Dipped Almond Crescents
from Kim Laidlaw, a Petaluma, CA-based food writer. Reach her at kim@castironmedia.com

1 cup sliced almonds
7 oz. almond paste (I used and 8 oz. package and it was fine.)
2 oz. almond flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 large egg white
1 cup bittersweet chocolate chips (optional but good)

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place the sliced almonds into a shallow bowl and lightly crush them with your hand.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar and salt on medium speed until the mixture becomes grainy, about 3 minutes.

Add the egg white and beat until the mixture smooths out, about 2 minutes.

Divide the dough into 12 equal pieces, each about 1 oz.  Roll each piece into a log that is about 4 inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming each piece into a U shape. Space the cookies apart on the baking sheet.

Bake until golden brown, about 15 minutes, checking at about 12 minutes to make sure nuts are not getting too browned. If they are, place a sheet of aluminum foil loosely over the cookies.

Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.

Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler with the bottom simmering with a small amount of boiling water) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate. Let dry on parchment or waxed paper. Store in an airtight container.