Coming down off a ritual requires something special. There’s a reason that besides the social aspect of the post-circle or post-ritual “cakes & ale” there is a need to fill back up. Magic is work. These traditional crescent cakes are so delicious, you really won’t care what they look like. Enjoy with some tea or a cup of coffee and your body, mind, and magic will all be restored.
I make these each February in celebration that Spring is on its way. They are a traditional Imbolc treat in our home. This recipe helps to make an Imbolc celebration rich.
11/2 cups flour
1/2 cup sugar
1 cup finely ground almonds
1/2 teaspoon vanilla extract (alternatively 3 drops of almond extract)
1/2 cup butter or margarine, softened
1 tablespoon honey
1 egg yolk
Unless you can source almonds already ground, you’ll need to use a food processor. Then in a large mixing bowl, combine the ground almonds with the flour, sugar, and vanilla extract. Add the butter, honey, egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 11/2 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 parchment-lined or, alternatively, a well-greased cookie sheet and bake in a 350-degree preheated oven for approximately 20 minutes.
This recipe should make about a dozen cakes.