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Almond Crescent Cookies Recipe

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★★★★★

5 from 232 reviews

Delight in these delicate Almond Crescent Cookies, buttery treats infused with almond flavor and coated in a sweet dusting of confectioners’ sugar. With a tender, crumbly texture and subtle nuttiness, these crescent-shaped cookies are perfect for festive occasions or an everyday indulgence.

Ingredients

Scale

Almond Mixture

  • ⅔ cup (95 g) whole almonds, blanched

Dough

  • 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

Coating

  • ½ cup (62.5 g) confectioners’ sugar

Instructions

  1. Pulse almonds into coarse sand: Add the blanched almonds to a food processor and pulse until they are very finely ground, resembling coarse sand but not turning into a paste. You should end up with about ½ cup of ground almonds.
  2. Beat butter and sugar: In a medium bowl, use an electric mixer to beat the unsalted butter and ⅓ cup confectioners’ sugar until the mixture is smooth and creamy, about 2 minutes.
  3. Add flavorings and salt: Mix in the vanilla extract, almond extract, and kosher salt thoroughly into the creamed butter mixture.
  4. Add flour: Gradually add the all-purpose flour, mixing just until all ingredients are combined without overworking the dough.
  5. Fold in ground almonds: Gently fold the ground almonds into the dough to incorporate them evenly. If the dough feels dry or crumbly, knead it lightly with your hands until it comes together into a cohesive ball.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for 1 hour. Chilling helps the dough firm up, making it easier to shape.
  7. Preheat oven and prepare baking sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  8. Shape dough into crescents: Using about 1 tablespoon of dough per cookie, roll and shape each portion into a 2-inch crescent. Place cookies approximately 2 inches apart on the prepared baking sheet. This recipe yields about 17 cookies.
  9. Bake: Bake the cookies for 14-16 minutes, until the bottoms are lightly golden but the tops remain pale and soft.
  10. Cool and roll in sugar: Let the cookies cool on the baking sheet for 5 minutes. While still slightly warm, gently roll each cookie in the remaining ½ cup confectioners’ sugar to coat thoroughly.
  11. Final dusting: Once the cookies have completely cooled, dust them again with a light layer of confectioners’ sugar before serving for an appealing finish.

Notes

  • Blanching almonds involves boiling them briefly and removing their skins; this results in a smoother texture for the cookies.
  • Do not overmix the dough once the flour and almonds are added to avoid tough cookies.
  • If the dough feels crumbly, kneading lightly will bring it together without activating too much gluten.
  • These cookies keep well in an airtight container for up to a week and can be frozen for longer storage.
  • For a nut-free version, try substituting ground almonds with ground oats or oat flour, though texture and flavor will vary.

Keywords: almond cookies, crescent cookies, holiday cookies, nut cookies, almond extract, easy cookie recipe

Find it online: https://yumwithmia.com/almond-crescent-cookies-recipe/