Dorie Greenspan's Eastern European–inspired cookies, sometimes called kipfel, have the perfect buttery crumb and a nutty bite from almond flour. For the holidays, we dust them with confectioners' sugar, but they are also great dusted with granulated sugar and eaten year-round.
I know food in magazine pictures is produced by food stylists, but there is NO WAY to approximate the look of these cookies with this dough. My husband rolled some cookies on the granite counter, but to get them crescent shaped, the cookies are the size of small hot dogs. I rolled some into finger sized cylinders (also on the counter) but there is no way to bend them without breaking the dough. We both felt that warm dough was easier to work than refrigerated as the recipe called for. So they don't look very appealing, and the taste is only so so. Very disappointing.
