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Butter Almond Crescents

A low-protein recipe for kids and adults with PKU —
by Dianne Sullivan

¾ cup (72 mg) butter or margarine, softened
1½ – 2 tsp almond extract
2 cups Dietary Specialties™ DP Low Protein Baking Mix
1 cup powdered sugar, divided

In a large bowl, beat margarine with ½ cup powdered sugar until light and fluffy.  Blend in almond extract.  Add flour to mixture until it forms a dough. Shape into a ball.  Preheat oven to 350 degrees.  Lightly coat hands and countertop with baking mix.  Shape dough into ½-inch thick roll.  Cut into 2-inch pieces.  Arrange on ungreased cookie sheet and form into crescent shape.  The cookies spread, so leave a lot of room between them.  Bake for 15-20 minutes until faintly brown.  Let cool at least 5 minutes or they will crumble.  When cool, dust with remaining powdered sugar.

Total Phe in recipe (without topping): 98 mg

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