Almond Crescent Cookies Recipe

These Almond Crescent Cookies are delicate, buttery, and melt-in-your-mouth delicious. With a subtle almond flavor and a coating of sweet confectioners’ sugar, they’re perfect for holiday baking, tea time, or any occasion that calls for a special treat.

Ingredients

Here’s what you’ll need to make these delicious Almond Crescent Cookies:

• Unsalted butter: Softened to room temperature, for a rich and tender cookie.
• Granulated sugar: Provides sweetness and helps create a creamy texture.
• Pure vanilla extract and almond extract: Enhances the flavor.
• All-purpose flour: Provides structure.
• Cornstarch: Contributes to a tender texture.
• Finely chopped almonds: Adds texture and flavor.
• Salt: Balances the sweetness and enhances the flavors.
• Confectioners’ sugar: For coating the cookies.

How to Make Almond Crescent Cookies

Step 1: Cream the Butter and Sugars

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on high speed until completely smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 2: Add Extracts

Add the vanilla and almond extracts and beat on medium-high speed until combined.

Step 3: Combine Dry Ingredients

Add the flour, cornstarch, finely chopped almonds, and salt. Beat on low speed until mostly combined, then turn the mixer up to medium-high speed and beat until the dough fully comes together. The dough will be very thick.

Step 4: Shape the Cookies

Scoop 1 tablespoon (20g) of dough and shape it into a crescent moon. Place the shaped cookies on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes and up to 1 day.

Step 5: Preheat and Bake

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Arrange the chilled cookies 2 inches apart on the prepared baking sheets. Bake for 14-16 minutes, or until golden brown on the bottom edges and just barely browned on top.

Step 6: Cool and Coat

Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely. Gently roll each crescent cookie in confectioners’ sugar to coat completely.

Step 7: Serve and Store

Cookies stay fresh covered at room temperature for up to 1 week.

How to Serve Almond Crescent Cookies

• As a Treat: These cookies are perfect for a sweet treat any time of day.
• With Tea or Coffee: Enjoy them with a cup of tea or coffee for a delightful afternoon snack.
• As a Gift: Package them in a decorative box or bag for a thoughtful homemade gift.

Make Ahead and Storage

Make Ahead Instructions:

You can shape the cookies and refrigerate them for up to 1 day before baking.

Freezing Instructions:

Baked and coated cookies freeze well for up to 3 months. Thaw in the refrigerator or at room temperature. Unbaked, shaped cookie dough crescents freeze well for up to 3 months. Bake frozen cookie dough crescents for an extra minute, no need to thaw.

FAQs

Can I use almond flour?

It’s strongly recommended to grind almonds yourself for a coarse texture. Coarse almond meal can be used in a pinch, but not fine almond flour.

Can I use other nuts?

Yes, you can use pistachios, hazelnuts, pecans, or walnuts.

Do I have to use a food processor?

If you don’t have a food processor, chop sliced almonds as finely as possible with a sharp knife.

Why are my cookies dry?

Dry cookies can be caused by using fine almond flour instead of coarsely ground almonds or overbaking.

There you have it! A delicious and easy-to-follow recipe for Almond Crescent Cookies that’s perfect for any occasion. Enjoy!

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