Almond Flour: Make sure to use finely ground almond flour (basically blanched almonds which have been processed into a fine powder). Almond flour is not the same as as almond meal (which are ground from whole almonds with the skin on).

Maple Syrup: I used maple syrup for a natural sweetener, but you may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a substitute for maple syrup that is low-glycemic index).

Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. However, if you are neither lactose-intolerant nor vegan, go ahead and use regular butter instead.

Almond Extract: I’ve added a bit of almond extract to enhance the almond flavor. However, if you don’t have almond extract, you may use vanilla extract instead.

Shaved Almonds: Shaved almonds add a nice decorative touch to these gluten-free almond crescent cookies. Alternatively, you may also use slivered almonds instead.

Icing Sugar: Also known as “powdered sugar” or “confectioner’s sugar”, icing sugar is sugar that has been processed until super fine. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).