Maia's Esbat Cakes

Ingredients:

1 cup finely ground almonds
1 1/4 cup flour
1/2 cup confectioners sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk

Combine almonds, flour, sugar and extract until throughly mixed. With hands, work
in butter and egg yolk until throroughly well blended.

Chill dough for at least an hour.

Preheat oven to 325 degrees.

Pinch off pieces of dough about the size of a walnut and shape into crescents. Place
on a greased sheet and bake for 20 mins.

Phaedra's Notes:

This is a great recipe for both sabbat and esbat use! For sabbats we simply make them into round, bite sized cookies to use at the end or ritual. They are really easy to make and taste just as good if you add vanilla extract as if you add almond extract.

Another thing that I like to do with them is after baking dust them with a little bit of powered sugar. Mmmmm!