Introduction

Almond Crescent Cookies are delicate, buttery treats with a lovely nutty flavor and a soft, crumbly texture. Lightly dusted with confectioners’ sugar, these cookies are perfect for festive occasions or as a simple, elegant snack.

The image shows small crescent-shaped cookies arranged neatly on a white parchment paper, which is placed over a white marbled surface. Each cookie is light brown with a soft, crumbly texture and is dusted generously with white powdered sugar that also lightly covers the parchment around them. A woman's hand is visible at the lower left corner, gently holding one cookie. The overall scene gives a clean, soft feel with a focus on the shape and powdered sugar detail on the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (95 g) whole almonds, blanched
½ cup (1 stick / 113 g) unsalted butter, room temperature
⅓ cup (42 g) confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ teaspoon kosher salt
¾ cup plus 2 tablespoons (104 g) all-purpose flour
½ cup (62.5 g) confectioners’ sugar, for dusting

Instructions

Step 1: Pulse the blanched almonds in a food processor until they are very finely ground, resembling coarse sand but not a paste. You should end up with about ½ cup of ground almonds.
Step 2: In a medium bowl, beat the room temperature butter and ⅓ cup confectioners’ sugar with an electric mixer until smooth and creamy, about 2 minutes. Mix in vanilla extract, almond extract, and kosher salt.
Step 3: Gradually add the flour to the butter mixture, mixing just until combined.
Step 4: Gently fold in the ground almonds. Do not overmix. If the dough feels dry or crumbly, knead lightly with your hands until it comes together.
Step 5: Cover the bowl and chill the dough in the refrigerator for 1 hour to make it easier to shape.
Step 6: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 7: Scoop about 1 tablespoon of dough per cookie and shape each piece into a 2-inch crescent. Place the shaped cookies 2 inches apart on the prepared baking sheet.
Step 8: Bake for 14-16 minutes, until the bottoms are lightly golden but the tops remain pale.
Step 9: Let the cookies cool on the baking sheet for 5 minutes. While still slightly warm, gently roll each cookie in the ½ cup confectioners’ sugar to coat.
Step 10: Once completely cooled, dust the cookies with a second layer of confectioners’ sugar before serving.

Tips & Variations

For extra almond flavor, try toasting the almonds lightly before grinding them, but be careful not to burn them.
If you prefer a stronger vanilla aroma, increase the vanilla extract to 1 ½ teaspoons.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Storage

Store the Almond Crescent Cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks. When ready to enjoy, bring to room temperature. These cookies also freeze well—freeze in a sealed container for up to 3 months and thaw before serving.

How to Serve

The image shows a pile of crescent-shaped cookies covered in a thick layer of white powdered sugar. The cookies are light golden-brown with a slightly crumbly texture. They are stacked closely on a round wire cooling rack, with whole almonds scattered in the background. The surface beneath the rack is a white marbled texture. The cookies look soft and delicate, with the powdered sugar giving them a snowy, powdery finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of grinding whole almonds?

Yes, almond meal can be used as a convenient substitute, but the texture might be slightly finer and less sandy. Be sure it’s not too oily or coarse for best results.

Why do the cookies need to be chilled before baking?

Chilling the dough firms it up, making it easier to shape into crescents. It also helps the cookies hold their shape and enhances their texture during baking.