These Almond Crescent Cookies are a delightfully light cookie, filled with delicious almond flavor!
These classic Almond Crescent Cookies are delightfully delicate and sweet. The buttery cookie has a pronounced almond flavor that is sure to captivate anyone, making them the perfect Holiday cookie!
Almond Crescent Cookies:
- Start by grinding up a cup of slivered almonds in a food processor or high powered blender.
- If you don’t have one of those, you can substitute the ground almonds for almond flour!
Combine some butter and sugar in a bowl or stand mixer and beat until the mixture is light and fluffy.
Once the butter is light and fluffy, you’ll mix in some vanilla extract and almond extract.
Alternately add in the ground almonds and some all purpose flour, while using the paddle attachment of your stand mixer.
You can also use a hand mixer if that’s all you have available.
Roll the cookie dough into 1 inch balls and then shape them into crescent shapes with your fingers.
Place them on a cookie sheet and bake until set. The cookies will be a light golden brown, and very delicate while warm, so handle with care.
All that’s left to do is dust the cookies with some powdered sugar and enjoy!
You won’t be able to keep your hands off of these delicate and delicious Almond Crescent Cookies! They’re so buttery and flavorful!
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Almond Crescent Cookies
Ingredients
- 1 cup butter, softened
- 2/3 cups sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup ground almonds*
- 2 1/2 cups all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F.
- *Place 1 cup of slivered almonds in a food processor or magic bullet and grind as fine as you can get it with no big chunks.
- In a mixer combine butter and sugar and beat until light and fluffy.
- Add the vanilla and almond extracts and beat until combined.
- (Remove whisk from mixer and replace with the paddle attachment)
- Alternately add the ground almonds and flour a little at a time until a dough forms. It will be crumbly, but should stick together when pinched with your fingers.
- Form dough into 1 inch balls and then shape into a crescent.
- Bake for 15-20 minutes or until lightly golden brown. Remove to cool on a wire rack. Be careful when they are warm, they are very delicate.
- Dust with powdered sugar and ENJOY!
Can I use 1cup Almond Flour in this recipe instead of grinding almonds ?
Yes, that should work just fine!
When my mother died, our Xmas almond crescents recipe was lost. Every holiday since, I have tried to find it again online, without success. When you say these are delicate while warm, it definitely sounds like the ones we used to make, because I remember them breaking easily as we rolled them in a bowl of powdered sugar and cinnamon, and I always loved it when they broke, because I could eat those ones right away! I’ll try it!
Mine turned out perfect, thank you!
I could find slivered almonds, but do have ground almonds. I used a cup of ground almonds and it seemed too much so I winged it and added more butter. Turned out Ok but not as soft as I would expect.
I’m assuming half a cup of already ground almonds should be better? Could you confirm
These cookies aren’t necessarily “soft”. They are more of a firm cookie with a good crumb to it. Hope this helps!
cant wait ti try the almond crescent cookies
I’ve made almond crescents before and they are delicious. I’ve also made them with ground walnuts. After the cookies cool, I roll then in powdered sugar mixed with cinnamon. They are fantastic. I prefer them to the almond recipe.
would it be ok if i add 1 egg as a binder or just not to get crumbly?
Adding an egg will change the consistency of the cookie. You can definitely try it, but I can’t guarantee results.
I wrapped my dough and stuck it in the fridge for a day and it was all crumbly and I couldn’t make it into balls. Any suggestions?
You’ll want to let it come down to room temperature before trying to roll into balls. The butter is too cold and won’t stick together.
Hi! I’m assuming the dough will freeze well? I love to bake, but I definitely don’t need a dozen cookies lying around. I was looking for a recipe that would use up some almonds I have. This would be great! Thanks!
I would think it could freeze just fine! 🙂
Hello! I’m going to make these this week! yay! I don’t have a mixer, though. Any tips on making them without? I have a hand mixer if that would work.
Hi Kendra, this recipe came to me through an author I interviewed, when looking for a great picture of them I stumbled upon your blog. Love it!
Hope you’re okay with me using one of the pictures and linking back to your blog for this recipe and more.
can you use almond flour in place of regular? and is it that same amount?
thanks Kendra
Hi Kendra, I think that would work at the same amount. Let me know how they turn out! 🙂
These biscuits would be perfect with the afternoon coffee or tea. Thanks for the inspiration.
Where can I get one of those T-Shirts!? Really beautiful
This is an awesome recipe except I substitute Vanilla Sugar with the regular Sugar and its so delicious. They melt in your mouth 🙂
WHOA! Vanilla Sugar?! I bet that would be an awesome substitution!! 🙂
I made these a week or two ago and I just love them. I could eat these for breakfast, lunch and dinner!
I’m totally that chatty person at the grocery store, too! I usually shop alone, so it’s fine, but whenever my mom or boyfriend tag along, they ALWAYS make fun of me for being “one of THOSE people” haha. I love your shirt idea–too cute!! As are these crescents.. super yum!
these look so cute and festive… perfect for the holidays! thanks for sharing.
Katie at www.ohshineon.com
These look so lovely, Shawn! After 4th child, I prayed so hard that I would grow another set of hands! No hands, but I agree with you….my heart if fuller. 🙂 Happy Thanksgiving….