This recipe originally appeared on www.ibreatheimhungry.com, by Mellissa Sevigny
Serves: 12 cookies
Beat the butter, salt, and xyltiol until fluffy. Add the vanilla and almond extracts and blend well.
Add the almond flour and beat until just blended to a stiff dough.
Divide the dough into 12 balls.
Roll each ball into a 7cm log.
Spread the sliced almonds onto a clean surface and crush slightly into smaller pieces with the heel of your hand.
Roll the logs in the almond pieces and then bend the two ends in and pinch slightly to create a crescent shape. (see photo above)
Place the almond crescents on a parchment lined cookie sheet and bake in a preheated 180C oven for 15 minutes. Remove and cool before serving.