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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/almond-crescent-cookies-recipe/