Lemon and almond crescent cookies

• 200 grams soft margarine or butter

• 1 cup cornmeal or a mix of ½ cup potato starch and ½ cup matzo cake meal

• 2 cups almond meal 

• ½ cup potato starch 

• A pinch of salt 

• ½ cup powdered sugar

• Lemon zest from 2 lemons

• 2 tbsp. lemon juice 

• 1 tsp. baking powder 

• 1 tsp. vanilla extract 

• Powdered sugar  for serving 

1. Preheat the oven to 365° degrees.

2. In a bowl, whip the butter, powdered sugar, vanilla, lemon zest and lemon juice 

3. Add the flours and baking powder.

4. Mix till a dough form. The dough is soft but not sticky and easy to work. 

5. Form small balls of dough and shape each into a crescent.

6. Place the cookies on a lined baking tray. 

7. Bake for about 15 minutes ( the cookies remain bright). 

8. Let the cookies ompletely cool off and dust with powdered sugar.