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Almond Crescent Cookies Recipe

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Almond Crescent Cookies are delicate, buttery cookies with rich almond flavor and a tender, melt-in-your-mouth texture. Shaped into elegant crescents and coated with powdered sugar, they are perfect for holidays, cookie trays, or serving with coffee and tea.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup almond flour
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped almonds, optional
  • 1 cup additional powdered sugar, for coating

Instructions

  1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
  2. Whisk the all-purpose flour, almond flour, and salt together in a medium bowl and set aside.
  3. Beat the softened butter and powdered sugar in a large mixing bowl until smooth and creamy.
  4. Add the vanilla extract and almond extract and mix until evenly incorporated.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms.
  6. If using finely chopped almonds, gently fold them into the dough until evenly distributed.
  7. Scoop approximately 1 tablespoon of dough and roll it between your palms to form a short log.
  8. Gently taper both ends of the log and curve it into a crescent shape. Repeat with the remaining dough.
  9. Arrange the crescents on the prepared baking sheets, leaving a little space between each cookie.
  10. Bake for 12–15 minutes, until the bottoms and edges are just beginning to turn lightly golden.
  11. Let the cookies rest on the baking sheet for about 5 minutes. While still slightly warm, carefully roll or dust them with powdered sugar.
  12. Transfer the cookies to a wire rack and let them cool completely.
  13. Coat the cooled cookies with powdered sugar once more for a snowy finish.

Notes

  • Avoid overbaking the cookies to preserve their delicate, tender texture.
  • For deeper almond flavor, toast optional chopped almonds and cool them completely before adding them to the dough.
  • If the dough is too soft to hold a crescent shape, refrigerate it for 20–30 minutes.
  • For a chocolate variation, dip the ends of cooled cookies in melted dark or semisweet chocolate.
  • Store in an airtight container at room temperature for up to 1 week.
  • Freeze cooled cookies for up to 2–3 months and add a fresh coating of powdered sugar after thawing.

Nutrition

Find it online: https://thefamilycooking.com/63619-2almond-crescent-cookies-recipe/