Best Almond Crescent Cookies Recipe

Introduction

These Best Almond Crescent Cookies are tender, buttery, and bursting with nutty almond flavor. Perfectly crescent-shaped and dusted with powdered sugar, they make a delightful treat for any occasion. Simple to prepare, they’re sure to become a favorite in your cookie collection.

Ingredients

• 1 cup unsalted butter (at room temperature, 2 sticks / 8 ounces / 227 grams)
• 1/4 cup powdered sugar (plus additional for rolling cookies)
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1 tablespoon water
• 2 cups all-purpose flour
• 2 cups finely chopped almonds
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Cream the butter and powdered sugar together using a stand mixer until light and fluffy.
2. Step 2: Mix in the vanilla extract, almond extract, and water until fully combined.
3. Step 3: Add the all-purpose flour, finely chopped almonds, and kosher salt. Mix until the dough is well combined.
4. Step 4: Shape the dough into a flat rectangle and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.
5. Step 5: Preheat your oven to 250°F (120°C).
6. Step 6: Divide the chilled dough into 48 equal pieces. Shape each piece into a crescent shape and place on baking sheets.
7. Step 7: Bake the cookies for 50 to 60 minutes, until the bottoms are very lightly browned but the tops remain pale.
8. Step 8: Allow the cookies to cool on the baking sheets for 15 to 20 minutes.
9. Step 9: Place about 1 cup of powdered sugar in a bowl. Gently roll each cookie in the sugar, coating all sides.
10. Step 10: Transfer the sugar-coated cookies to a baking rack and let cool completely before serving.

Tips & Variations

• For extra crunch, toast the almonds lightly before chopping and mixing them into the dough.
• If you prefer a stronger almond flavor, add an extra 1/2 teaspoon of almond extract.
• Use blanched almonds for a smoother texture and more delicate appearance.
• These cookies can also be dipped in melted chocolate for an added indulgence.

Storage

Store the almond crescent cookies in an airtight container at room temperature for up to one week. You can also freeze them in a sealed container for up to three months. When ready to enjoy, let thaw at room temperature. If desired, refresh their powdered sugar coating before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of chopped almonds?

Almond flour can be used but will create a softer, less textured cookie. Finely chopped almonds provide a desirable crunch and authentic texture to these crescents.

Why are the cookies baked at such a low temperature?

Baking at a low temperature ensures the cookies cook slowly and evenly, preventing browning on top while allowing the bottoms to lightly brown for the traditional delicate texture.

Best Almond Crescent Cookies Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

These Best Almond Crescent Cookies are buttery, tender, and delicately flavored with vanilla and almond extracts. Coated in powdered sugar, they are a perfect melt-in-your-mouth treat ideal for holidays or any special occasion.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 48 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, at room temperature (2 sticks / 8 ounces / 227 grams)
• 1/4 cup powdered sugar (plus additional for rolling cookies)
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1 tablespoon water
• 2 cups all-purpose flour
• 2 cups finely chopped almonds
• 1/2 teaspoon kosher salt

Instructions

1. Cream Butter and Sugar: Using a stand mixer, cream together the room temperature butter and 1/4 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
2. Add Extracts and Water: Mix in the vanilla extract, almond extract, and tablespoon of water to the creamed butter and sugar, fully incorporating the flavors into the dough mixture.
3. Add Dry Ingredients: Gradually add the all-purpose flour, finely chopped almonds, and kosher salt to the wet ingredients. Mix until well combined and a dough forms without overmixing.
4. Shape and Chill Dough: Shape the dough into a flat rectangle, then wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up the dough for easier handling.
5. Preheat Oven: Preheat the oven to 250°F (120°C), setting the stage for the low and slow baking process.
6. Divide and Shape Cookies: Remove chilled dough and divide into 48 equal pieces. Shape each piece gently into a crescent shape and place them spaced evenly on baking sheets.
7. Bake Cookies: Bake the cookies in the preheated oven for 50 to 60 minutes, or until the bottoms are very lightly browned. The tops should remain pale to achieve the signature delicate texture.
8. Cool on Baking Sheets: Allow the cookies to cool on the baking sheets for 15 to 20 minutes so they firm up before coating.
9. Roll in Powdered Sugar: Place about 1 cup powdered sugar in a bowl and gently roll each cookie in the sugar, coating all sides thoroughly for the iconic snowy finish.
10. Final Cooling: Transfer the sugar-coated cookies to a baking rack and let them cool completely before serving or storing.

Notes

• To finely chop almonds, pulse them a few times in a food processor or chop by hand carefully to avoid making almond butter.
• Dividing dough into 48 pieces yields perfect bite-sized cookies, but you can adjust size as desired; just adjust baking time accordingly.
• Low oven temperature ensures the cookies bake slowly and stay tender and pale.

Keywords: almond crescent cookies, buttery cookies, holiday cookies, powdered sugar cookies, nutty cookies, easy almond recipes