Fruit and Honey Filled Crescents


1 cup slivered almonds
2/3 cup figs, finely diced
2/3 cup dates, finely chopped
1/3 cup red wine
2 cups flour
1 egg
1 egg yolk
confectioner's sugar
1/2 cup sugar
1/8 teaspoon salt
10 Tablespoons margarine, chilled


Preheat oven to 350°. Toast almonds 5-10 minutes at 350° in oven, stirring often until golden. Cool, chop finely and combine in a saucepan with figs, dates, red wine and honey. Simmer slowly until the mixture becomes very thick. Let cool completely. In a large bowl sift together flour, sugar, and salt. Using two knives or a pastry cutter, cut in the margarine. Beat together egg and egg yolk and pour in to flour mixture. Mix together to form a ball of dough. Cover with wax paper and refrigerate one hour. To shape and stuff cookies, pinch off a small piece of dough and roll into a 1-inch ball. Flatten the ball into a pancake and place a scant teaspoon of fruit mixture in the center. Fold in half and pinch the edges to seal then shape into a crescent. Arrange crescents on a lightly greased baking sheet and bake in preheated oven 20-25 minutes or until lightly golden. Sprinkle immediately with confectioners’ sugar and let cool.

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