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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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.