Nus Qamar (Almond Crescent Moons) Mother's secret recipe, these delicious almond crescent moons are so light and crispy, they are irresistible! 3/4 pound butter 3/4 cup sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 3 cups sifted flour 2 cups ground almonds Cream butter and sugar. Add vanilla, almond, and gradually stir in flour. Add more flour if dough sticks to your hands. Preheat oven to 325°F. Roll a tablespoon of dough between your palms to elongate it. Pinch the edges to slight points and place on baking tray curving it into a crescent moon shape, each one about 2 inches long by 1/2 inch across at the thick center. Fill tray with moons, leaving 1/2 inch between each to rise. Bake on center oven rack for 15 to 20 minutes until lightly golden. Cool completely before storing. From "Alice's Kitchen— My Grandmother Dalal & Mother Alice's Traditional Lebanese Cooking" by Linda Dalal Sawaya middle eastern recipe index christina m k al-sudairy buy the book!