Indulge in the delightful simplicity of our Almond Crescent Cookies recipes. These buttery, melt-in-your-mouth crescents are adorned with finely ground almonds, providing a nutty richness that complements the sweetness. Baked to golden perfection, these cookies are a perfect accompaniment to festive occasions or a cozy afternoon tea.
Our recipes guide you through the steps, from forming the perfect crescent shape to achieving the ideal balance of almond flavor. Whether you’re a seasoned baker or a novice in the kitchen, these Almond Crescent Cookies offer a delicious and charming addition to your repertoire. Share these treats with loved ones or savor them on your own for a delightful moment of sweetness.
Almond Crescent Cookies Recipe | S2Recipes
Details Almond Crescent Cookies Recipes
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 24
Yield: 2 dozen cookies
Ingredients For Almond Crescent Cookies Recipes
½ cup salted butter, at room temperature
⅓ cup confectioners' sugar, plus extra for dusting
1 teaspoon vanilla extract
1 teaspoon almond extract
⅛ teaspoon salt
¾ cup all-purpose flour, sifted
2 tablespoons all-purpose flour, sifted
½ cup almonds, finely chopped
Instructions: Almond Crescent Cookies Recipes
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
Step 3: Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
Step 4: Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Roll cookies in sifted confectioners' sugar when cooled.
These are delicious. I made them quite a bit larger and they got pretty flat and fat BUT they came out great anyhow. My second batch came out better since I refrigerated the dough a little. I'll probably tweak the recipe next time a little bit. My late aunt used to make these and I missed them alot.
These are easy to make and the cookies are buttery and crisp! I only had pecans so I subbed those for the almonds. The powdered sugar coating provided most of the sweetness as the bare cookies aren't sweet enough. Overall I really like these
No changes and the cookies were awesome
Easy recipe, I mixed some ground almonds and 1/2 t cardamon with the powered sugar that I used to coat after baking
Fabulous!! I would chop the almonds finer next time but they tasted sublime!
Perfect! They do puff a bit in the oven.
Great recipe! I didn’t know how tiny I was supposed to make them so I used a teaspoon size amount of dough to shape my crescents. With a teaspoon amount- I had to adjust the cooking time to only 8-10 mins. Came out perfect. I can’t stop eating them! Next time I will make a double batch!
This recipe only makes 1-1/2 dozen. I followed directions, made sure to sift flour and grated the almonds in the blender. I used cold butter and put the baking pans in freezer for 20 minutes. I also refrigerated the dough for 1/2 hour. Came out great just not enough of them. I suggest doubling recipe if you want more.
Followed the recipe to a T, didn’t stray from it at all and I think like some of the other reviewer’s said but I didn’t notice before, flour to butter ratio is off. When I was forming them I felt like something was wrong, should’ve listened to my instincts. So much for making these for Christmas. Now I’ve got a run out to the store and buy more ingredients.
