Almond Crescent Cookies Recipe

Introduction

Almond Crescent Cookies are delicate, buttery treats with a subtle almond flavor and a tender crumb. These crescent-shaped cookies are lightly dusted with powdered sugar, making them perfect for festive occasions or a simple afternoon snack.

Ingredients

• 1 cup (224g) unsalted Challenge Butter, room temperature
• 2/3 cup (138g) granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups (260g) all-purpose flour (measured accurately)
• 1 cup (128g) almond flour
• 1/2 cup (65g) finely chopped almonds, optional
• 1/2 cup (58g) powdered sugar for sprinkling

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. Set aside.
2. Step 2: Cream the butter and granulated sugar together in a large bowl using a mixer on medium speed until the mixture is light in color and fluffy.
3. Step 3: Add the vanilla and almond extracts to the creamed mixture and blend until fully combined.
4. Step 4: Gradually add the all-purpose flour and almond flour, mixing gently until incorporated. Avoid overmixing.
5. Step 5: Fold in the finely chopped almonds if using, mixing just until evenly distributed. The dough may be slightly crumbly.
6. Step 6: Scoop heaping tablespoons (about 1 1/2 tablespoons) of dough one at a time, roll into small balls, then shape each into a crescent. Place them on the prepared baking sheets.
7. Step 7: Bake for 10 to 15 minutes, or until the edges are just about to turn golden. Eleven minutes is usually ideal.
8. Step 8: Let the cookies cool before rolling them in powdered sugar. You may roll them once when warm, but the sugar might melt and require a second coating after they cool completely.

Tips & Variations

• For a more intense almond flavor, add an extra 1/4 teaspoon of almond extract or substitute almond flour with hazelnut flour for a different nutty twist.
• If you prefer a smoother texture, leave out the chopped almonds.
• Ensure the butter is fully softened but not melted to achieve the right dough consistency.

Storage

Store the almond crescent cookies in an airtight container at room temperature for up to one week. To refresh their texture, reheat briefly in a warm oven before serving. Avoid refrigerating as this can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup; however, the texture may vary slightly. Almond flour is already gluten-free.

How do I prevent the powdered sugar from melting on warm cookies?

Allow the cookies to cool completely before rolling them in powdered sugar to prevent melting. If you prefer to coat them while warm, be prepared to dust them again after they’ve fully cooled.

Almond Crescent Cookies Recipe

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★★★★★

4.7 from 80 reviews

These Almond Crescent Cookies are delicate, buttery treats infused with almond flavor and topped with a light dusting of powdered sugar. Perfectly crescent-shaped and baked to a tender, crumbly texture, they offer a delightful combination of almond flour and finely chopped almonds for added crunch and richness.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (224g) unsalted Challenge Butter, room temperature
• 2/3 cup (138g) granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups (260g) all-purpose flour (measured accurately)
• 1 cup (128g) almond flour
• 1/2 cup (65g) finely chopped almonds (optional)

Topping

• 1/2 cup (58g) powdered sugar for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it is hot and ready for baking the cookies evenly.
2. Prepare Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and allow for easy cleanup.
3. Cream Butter and Sugar: In a large mixing bowl, use a mixer on medium speed to cream the unsalted butter and granulated sugar together until the mixture lightens in color and becomes fluffy, which creates the right texture for the cookies.
4. Add Extracts: Mix in the vanilla and almond extracts until fully combined to infuse the dough with aromatic flavor.
5. Add Flours: Gradually add the all-purpose flour and almond flour to the mixture, combining until just mixed. Be careful not to overmix to keep the dough tender.
6. Fold in Almonds: Gently fold the finely chopped almonds into the dough until evenly distributed without overworking the dough, which will be slightly crumbly.
7. Shape the Cookies: Scoop heaping tablespoons (about 1 1/2 tablespoons) of dough, roll each into a small ball, then shape into a crescent form. Arrange them spaced apart on the prepared baking sheets.
8. Bake: Place the baking sheets in the preheated oven and bake for 10 to 15 minutes, preferably around 11 minutes, until the cookies are just before turning golden at the edges.
9. Cool and Coat: Allow the cookies to cool completely. Then roll them in powdered sugar. You may roll them while warm, but the sugar might melt, so a second coating after cooling is recommended.
10. Store: Keep the almond crescent cookies stored in an airtight container at room temperature to maintain freshness, up to one week.

Notes

• Accurately measuring the flour ensures the perfect texture of the cookies.
• If you prefer a nut-free version, omit the chopped almonds but keep the almond extract and almond flour for flavor.
• Rolling the cookies in powdered sugar when warm may cause the sugar to melt; consider a second dusting after cooling for a better finish.
• Store cookies at room temperature to keep them crisp; refrigeration may affect texture.

Keywords: Almond Crescent Cookies, almond cookies, buttery cookies, crescent shaped cookies, holiday cookies, almond flour cookies