Almond Crescent Cookies

BakingAlmondChristmas Cookie

Almond crescents, little almond cookies shaped into crescents and dusted with powdered sugar.

Photography Credit: Elise Bauer

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

  • Yield: Makes 2 1/2 dozen cookies


  • 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.


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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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Almond Crescent Cookies

Showing 4 of 40 Comments / Reviews

  • Catherine

    Would I be ok to use all almond four?

  • Janet

    Easy recipe, good results. These cookies went really well with Earl Grey tea, and would go great with espresso or cappuccino. They are light, crumbly and not too sweet. I made two sheet pans of crescents (baked 17 mins) and one sheet pan of tiny rounds the size of a coin to eat with a shot of espresso (baked 12 mins). My dough was just right; it was slightly crumbly but held together fine when pressed. I think the keys to workable dough are 1) absolutely room temperature butter and 2) almond flour (fine ground). I used Trader Joe’s almond flour. I suggest turning the pan 180 degrees halfway through baking time for even browning. Take them out before they get too much color, otherwise it is too late!

  • Elayne Greaves

    I used cornflour instead of ordinary flour, and the cookies just melted in my mouth!!!

  • Marie ann

    Made these cookies…….2 1/2 cups of flour? are you sure? Seems like too much flour, the dough was very crumbly and hard to form into a ball let alone a crescent. Really not sure if the recipe was right.

  • 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

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Almond Crescent Cookies