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

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • 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 Beat the butter and the sugar together until light and fluffy. Add the vanilla and almond 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 a parchment paper lined baking sheet.

4 Bake at 350°F for 15-20 minutes or until a light golden brown.

5 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

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

60 Comments / Reviews

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Did you make it? Rate it!

  1. Maddie

    I also make these vegan by using vegan butter, comes out perfect!!!

    xxxxxyyyyy

  2. Maddie

    These cookies are absolutely irresistible! I add in a little less than a half teaspoon of salt to bring out the flavors. My mom loves these so much she is constantly asking me to make her some highly recommend

    xxxxxyyyyy

  3. Tilly

    Everyone in my family loved these, although I felt like they needed more almond extract. When I make them again I’m also going to add a little bit of chopped almonds for more crunch as my almond flour was very finely ground it was a bit one note in texture. It was tricky to form the crescent shapes but otherwise it’s a very nice recipe. Thanks

    xxxxxyyyyy

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  4. Donna

    Amazing!!!
    I Haven’t made these in years!
    I used ground almonds instead of the almond flour only because that’s how I’ve always made them in the past.
    With no liquid other than extract, I’m amazed how well the dough forms.

    xxxxxyyyyy

  5. Felicia

    Ive tried making these cookies twice now and they never come out they fall apart there’s nothing to hold them together dont think ill try a third time unless someone had a suggestion

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Almond Crescent Cookies