Description
These buttery, tender almond crescent cookies are a holiday classic with a delicate crumb and a nutty flavor. Dusted with powdered sugar, they melt in your mouth and pair perfectly with a warm cup of tea or coffee.
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1 cup (100g) finely ground almonds or almond flour
- 1/4 teaspoon salt
- 1 cup (120g) powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Flavoring: Mix in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add this to the butter mixture, mixing until a dough forms.
- Shape Cookies: Take about 1 tablespoon of dough and roll it into a small log. Shape the log into a crescent. Repeat with the remaining dough and place crescents on the prepared baking sheet, about 1 inch apart.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are just lightly golden.
- Cool and Dust: Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack. Once completely cool, generously dust with powdered sugar.
Notes
- For a deeper almond flavor, you can lightly toast the ground almonds before adding them to the dough.
- Store cookies in an airtight container for up to 1 week.
- These cookies freeze well. Freeze unbaked crescents for up to 2 months and bake directly from frozen, adding an extra 1–2 minutes to the baking time.