Description
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
Units
Scale
Cookies:
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (133g) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 1/3 cups (292g) all-purpose flour, spooned & leveled
- 1 tablespoon (8g) cornstarch
- 3/4 cup (75g) very finely chopped almonds (using a food processor)
- 1/8 teaspoon salt
Coating:
- 3/4 cup (90g) confectioners’ sugar
Instructions
- Prep: Line a baking sheet or plates with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until smooth and creamy (about 3 minutes).
- Add Extracts: Beat in the vanilla and almond extracts.
- Combine Dry Ingredients: Add the flour, cornstarch, chopped almonds, and salt. Mix on low speed until mostly combined, then on medium-high speed until the dough comes together.
- Shape Cookies: Scoop 1 tablespoon of dough and shape into a crescent moon. Place on the prepared sheet/plate. Repeat with the remaining dough.
- Chill: Refrigerate the shaped cookies for at least 30 minutes (up to 1 day).
- Preheat and Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Arrange the chilled cookies 2 inches apart.
- Bake: Bake for 14-16 minutes, or until golden brown on the bottom edges and barely browned on top.
- Cool: Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
- Coat: Gently roll each cooled cookie in confectioners’ sugar to coat completely.
Notes
- Almonds: Use raw sliced almonds and finely chop them in a food processor.
- Toasting Almonds (Optional): Toast the almonds at 300°F (149°C) for 8 minutes before chopping.
- Other Nuts: You can use finely chopped pistachios, hazelnuts, pecans, or walnuts.
- Almond Flour: Do not use fine almond flour. Grind almonds yourself or use coarse almond meal for the best texture.
- Freezing: Baked and coated cookies can be frozen for up to 3 months. Unbaked, shaped cookies can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
