This is one of my favorite recipes found in Llewellyn’s Magical Almanac circa 2002
Original recipe found in Llewellyn’s Magical Almanac circa 2002, vegan suggestions by Beth


Ingredients:

1 1/4 cups Flour
3/4 cup Sugar
1 cup Finely Ground Almonds
3 drops Almond Extract
1/2 cup Butter or Margarine, softened
1 tablespoon Honey (or agave nectar for the strict vegan)
1 Egg Yolk (or ¼ cup of firm tofu for veganizing)


Directions: In a large mixing bowl, combine the first four ingredients. Add the butter, honey and egg yolk (or tofu) and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator. When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a well-greased cookie sheet and bake in a 325-degree preheated oven for approximately 20 minutes. (This recipe yields about one dozen Candlemas Crescent Cakes.)