Almond Crescent Cookies

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This week’s Christmas cookie is presented to you by guest author Garrett McCord. ~Elise

When I was a child my parents hated me enough to put me into a table manners class called Ms. Etiquette. I learned to say please and thank you, how to identify nine types of forks, and all of it culminated in a High Tea final exam.

The tea party was boring as heck, but there were these delicious little almond crescent cookies.

Almond Crescent Cookies

Almond crescents are a very basic tea cookie recipe. They’re very buttery with a pronounced almond flavor. Matched with a cup of Earl Grey or Almond Rocker they’re a great excuse to call over friends on a rainy day for a small tea party of your own.

Almond Crescent Cookies Recipe

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  • Yield: Makes 2 1/2 dozen cookies

Ingredients

  • 1 cup of butter, room temperature
  • 2/3 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of almond extract
  • 2 1/2 cups of flour
  • 1 cup of almond flour (can substitute ground almonds*)
  • 1/4 cup of powdered sugar for sprinkling

*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.

Method

1 Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.

2 Add the flour and almond flour. Mix thoroughly.

3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.

4 Dust with powdered sugar.

For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.

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Almond Crescent Cookies

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Showing 4 of 47 Comments

  • shabnab

    I spent Christmas ’11 in Germany and my host family made almond cookies as part of the german tradition. I have been searching for a similiar recipe to cure my white christmas nostalgia- and these certainly made the cut. My only criticism is that this recipe is quite dry and crumbly so its difficult to mold. The dough itself is delicious, I eat a good amount of it before baking. I omitted the butter for nuttelex (dairy free margarine) to make it vegan. I also used wholemeal flour for a healthier and more wholesome recipe, which worked very well. Very nice cookies indeed

  • Jen

    I mixed the 1/4 cup confectioners sugar with finely chopped almonds, using a whisk to mix is very beneficial. Then I scoop out the dough, roll lightly in the mixture and then form into crescent shapes. So far my most favorite Christmas cookie yet!

  • Terri Pray

    I vaguely remember baking something like this back in England, only those had lemon as well as almond. Now I’m going to have to ask my Mum to hunt down that recipe for me.

    The lemon variation were extremely addictive!

    But I’m looking forward to trying this version when time permits.

  • Andrea

    I made these cookies for my dad for Christmas-they tasted exactly as we remember them from Germany! I used my Kitchenaid, and the dough came out very smooth. I also used a coffee grinder to grind whole almonds, which worked fine. I shape the dough on parchment paper and put it out in the cold garage until each batch is through (or keep the metal bowl in the refrigerator between batches) helps the cookies to keep their shape! Thanks for sharing!

  • Mona H

    Sorry, but these turned out hard as bricks and the taste was not as buttery as it should be. I did everything according to the recipe.

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