Introduction

Almond Crescent Cookies are delicate, buttery treats with a lovely almond flavor and a soft, crumbly texture. Coated in sweet confectioners’ sugar, these cookies are perfect for special occasions or a simple afternoon snack.

A white wire cooling rack holds about fourteen crescent-shaped cookies dusted heavily with white powdered sugar. The cookies are pale golden and have a slightly rough texture. Around the cooling rack and on the white marbled surface, there are scattered whole almonds, which are orange-brown with a smooth texture. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (95 g) whole almonds, blanched
½ cup (1 stick / 113 g) unsalted butter, room temperature
⅓ cup (42 g) confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ teaspoon kosher salt
¾ cup plus 2 tablespoons (104 g) all-purpose flour
½ cup (62.5 g) confectioners’ sugar, for rolling

Instructions

Step 1: Pulse almonds into coarse sand. Using a food processor, pulse the blanched almonds until they are very finely ground but not a paste. You should have about ½ cup of ground almonds.
Step 2: Beat butter and sugar, then add extracts and salt. In a medium bowl, use an electric mixer to beat the butter and ⅓ cup confectioners’ sugar until smooth and creamy, about 2 minutes. Mix in the vanilla extract, almond extract, and kosher salt.
Step 3: Add flour gradually. Slowly add the all-purpose flour to the butter mixture, mixing just until combined.
Step 4: Fold in ground almonds. Gently fold the ground almonds into the dough, being careful not to overmix. If the dough feels dry or crumbly, knead lightly by hand until it comes together.
Step 5: Chill the dough. Cover the bowl and refrigerate the dough for 1 hour to make it easier to shape.
Step 6: Prepare for baking. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 7: Shape the cookies. Scoop about 1 tablespoon of dough per cookie and shape each into a 2-inch crescent. Place the cookies about 2 inches apart on the prepared baking sheet. You should get around 17 cookies.
Step 8: Bake the cookies. Bake for 14-16 minutes, until the bottoms are lightly golden but the tops remain pale.
Step 9: Roll in confectioners’ sugar. Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in the ½ cup confectioners’ sugar while still slightly warm.
Step 10: Dust with extra sugar. Once the cookies are completely cooled, dust them with a second layer of confectioners’ sugar before serving.

Tips & Variations

Use blanched almonds to keep the cookies’ color light and texture fine. If you prefer, you can substitute with almond meal for a shortcut.
For extra almond flavor, add a little more almond extract but be careful—it can be strong.
Chilling the dough is crucial for easy shaping and prevents spreading during baking.

Storage

Store almond crescent cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently if desired, but they are best enjoyed fresh or at room temperature.

How to Serve

The image shows a group of crescent-shaped cookies covered generously with white powdered sugar. Each cookie has a light golden-brown color underneath the sugar, with a slightly crumbly texture. The cookies are placed closely together on a round wire rack with a metal finish, and a few whole almonds with a smooth brown surface are scattered among them. The scene is set on a white marbled texture, giving a clean and bright background effect. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole almonds instead of blanched almonds?

You can use whole almonds with skins, but the cookies will have a slightly darker color and a different texture. Blanched almonds provide a finer crumb and more delicate appearance.

Why do the cookies need to be rolled in confectioners’ sugar twice?

The first roll coats the warm cookies, helping the sugar stick well, while the second dusting after cooling adds a pretty, even finish and extra sweetness.