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

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  • 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

48 Comments / Reviews

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Did you make it? Rate it!

  1. Mama Tia

    Thank you for a great recipe! I followed the recipe to a T and added a generous pinch of cinnamon to round out the flavor. Rave Reviews!!
    I used a stand mixer and let the dough come together to form a smooth dough. Room Temp Butter is a must with this recipe. The dough was easy to form. I suggest using a tablespoon grab a bit of dough, make a ball, put it onto the parchment, also a must, and then pinch into a crescent shape. Keep an I on these beauties they should be pale on top and a nice tan bottom. Over baking will destroy them to a crumbly mess. Double dip in confectioners sugar after slightly cooling and Voila! Where’s my coffee?

    xxxxxyyyyy

  2. Susan

    My grandmother’s recipe rolls them in vanilla sugar (granulated sugar stored with vanilla pods) after they come out of the oven. Makes all the difference.

  3. T. Evans

    I halved the recipe and found the dough to be quite dry. I added a few tsps of almond milk and this brought the dough together and made it easy to roll into crescents. Cookie turned out great but unfortunately was lacking in almond flavor for me. Tastes more like shortbread. Next time I would be interested to experiment with using 1/2 ground nuts + 1/2 almond flour

    xxxxxyyyyy

  4. Cheryl

    This is a great basic recipe and very forgiving.

    I used 1 cup whole wheat flour, 2 cups whole almond meal and added a couple tablespoons of almond butter. Made the balls half-size and pressed a whole almond down into the ball instead of making crescents. 15 minutes in the convection oven at 350°F, no confectioner’s sugar. They were great. Trying honey instead of sugar next batch, see what happens.

    xxxxxyyyyy

  5. Lisa Varga

    Can I add bits of almonds?

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Almond Crescent Cookies