Ingredients

1 1/2 Cups Sliced Almonds, toasted and chilled

1 Cup Whole Wheat Flour

1 Cup Cake Flour

1 Cup Unsalted Butter, COLD, cut into 16 pieces

1/2 Cup Granulated Sugar

1/2 Cup Light Brown Sugar

2 Tablespoons Heavy Cream, COLD, or more if needed

1 Teaspoon Almond Extract

1 Teaspoon Tangerine Zest

1 Teaspoon Freshly Ground Nutmeg

2 teaspoons vanilla extract

1/8 Teaspoon Salt

1 Cup Semisweet Chocolate Chips

1/4 Cup Granulated Sugar, for rolling

Preparation

  1. Preheat the oven to 325 degrees. Line 4 large cookie sheets with parchment paper.
  2. In a food processor fitted with the metal blade, process the flours and almonds until finely ground.
  3. Add the butter, sugars and next 6 ingredients. Process continuously until the dough begins to gather around the blade. Add more cream, a teaspoon at a time, if the dough seems too dry. Do not over process or the dough will become too warm and soft.
  4. Turn out on a lightly floured surface. Knead in the chocolate chips. Refrigerate the dough for 30 minutes.
  5. Spread the 1/4 cup of granulated sugar evenly in a large plate. Roll the dough into 32 small balls and then into a 3 inch rope. Roll in the granulated sugar.
  6. Form each into a crescent shape and place 8 to each cookie sheet.
  7. Bake until firm to the touch and just beginning to color, about 12-15 minutes.
  8. Cool for 15 minutes to firm up and then remove to a tray to cool completely before storage.