by Gerina Dunwich
1 1/4 cups Flour
3/4 cup Sugar
1 cup Finely Ground Almonds
3 drops Almond Extract
1/2 cup Butter or Margarine, softened
1 tablespoon Honey
1 Egg Yolk
In a large mixing bowl, combine the first four
ingredients. Add the butter, honey and egg yolk
and mix together well. Cover with aluminum foil
or plastic wrap, and then chill for 1 1/2 to 2
hours in the refrigerator.
When ready, pinch off pieces of the dough
(about the size of plums) and shape them into crescents.
Place the crescents on a well-greased cookie
sheet and bake in a 325-degree preheated oven
for approximately 20 minutes. (This recipe yields
about one dozen Candlemas Crescent Cakes.)
(The above recipe for Candlemas Crescent Cakes
is directly quoted from Gerina Dunwich's book:
The Wicca Spellbook: A Witch's Collection of Wiccan Spells,
Potions and Recipes, page 166
1 1/4 cups Flour
3/4 cup Sugar
1 cup Finely Ground Almonds
3 drops Almond Extract
1/2 cup Butter or Margarine, softened
1 tablespoon Honey
1 Egg Yolk
In a large mixing bowl, combine the first four
ingredients. Add the butter, honey and egg yolk
and mix together well. Cover with aluminum foil
or plastic wrap, and then chill for 1 1/2 to 2
hours in the refrigerator.
When ready, pinch off pieces of the dough
(about the size of plums) and shape them into crescents.
Place the crescents on a well-greased cookie
sheet and bake in a 325-degree preheated oven
for approximately 20 minutes. (This recipe yields
about one dozen Candlemas Crescent Cakes.)
(The above recipe for Candlemas Crescent Cakes
is directly quoted from Gerina Dunwich's book:
The Wicca Spellbook: A Witch's Collection of Wiccan Spells,
Potions and Recipes, page 166
