Description

These Almond Crescent Cookies are a delicate, buttery treat with a subtle almond flavor, perfect for holiday gatherings or an everyday indulgence. Made with finely chopped almonds and a hint of almond and vanilla extracts, these cookies are shaped into elegant crescent moons, baked to a golden perfection, and finished with a dusting of confectioners’ sugar for a melt-in-your-mouth experience.

Ingredients

Scale

Butter Mixture

1 cup (226g) unsalted butter, softened
⅔ cup (133g) granulated sugar
1 ½ teaspoons pure vanilla extract
1 teaspoon almond extract

Dry Ingredients

2 ⅓ cups (292g) all-purpose flour, spooned & leveled
1 tablespoon (8g) cornstarch
¾ cup (75g) very finely chopped almonds (using a food processor)
⅛ teaspoon salt

Coating

¾ cup (90g) confectioners’ sugar

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Instructions

Prep: Line a baking sheet or plates with parchment paper to prevent the cookies from sticking and facilitate cooling.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes smooth and creamy, about 3 minutes. This process ensures a light texture.
Add Extracts: Mix in the vanilla and almond extracts to infuse the dough with aromatic flavors.
Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped almonds, and salt to the bowl. First mix on low speed until mostly combined, then increase to medium-high speed until the dough forms and pulls away from the sides.
Shape Cookies: Scoop about 1 tablespoon of dough and carefully shape it into a crescent moon. Place each shaped cookie on the prepared baking sheet, spacing them to allow for slight spreading. Continue until all dough is used.
Chill: Refrigerate the shaped cookies for at least 30 minutes, or up to 1 day, to firm them up and help them hold their shape during baking.
Preheat and Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Arrange the chilled cookies about 2 inches apart on the baking sheets. Bake for 14 to 16 minutes until the bottoms turn golden and the tops are just lightly browned.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Coat: Once cooled, gently roll each cookie in confectioners’ sugar until fully coated, creating a classic snowy almond crescent finish.

Notes

For best results, finely chop the almonds using a food processor to avoid large chunks that can affect cookie shape.
Ensure the butter is softened to room temperature to allow for proper creaming with sugar.
Chilling the dough helps maintain the crescent shape and prevents spreading during baking.
Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
You can substitute almond extract with vanilla extract if desired, but it will alter the flavor profile.

Prep Time: 30 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American