Almond Crescent Cookies
Classic Almond Crescent Cookies are tender, buttery cookies made with almond flour, flavored with almond extract, and delicately dusted with powdered sugar for a simple yet elegant treat.
30 Servings
Ingredients
- 1 cup 2 sticks unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 cup almond flour or finely ground almonds
- 1/4 cup powdered sugar for dusting
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside while preparing the dough.
Cream the butter and sugar:
- In a large mixing bowl, beat together the butter and granulated sugar using a hand or stand mixer until light and fluffy. This process should take about 2–3 minutes.
Incorporate the extracts:
- Add the vanilla extract and almond extract to the butter mixture and continue beating until fully blended and aromatic.
Combine the dry ingredients:
- In a separate bowl, whisk together the all-purpose flour and almond flour until well mixed. Gradually add the dry mixture to the wet ingredients, stirring on low speed until a soft dough forms. The dough will appear slightly crumbly but should hold together when pressed.
Shape the crescents:
- Using a tablespoon of dough at a time, roll it gently into a small ball, then shape it into a short log. Curve the log into a crescent shape and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 1 inch apart.
Bake the cookies:
- Bake for 15–20 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should remain pale in color for the ideal soft texture.
Cool and dust with sugar:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still slightly warm, dust generously with powdered sugar. Allow them to cool completely before serving or storing.
Notes
To make these Almond Crescent Cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Verify that your almond flour and other ingredients are certified gluten-free. The dough may be slightly softer, so consider chilling it for 20–30 minutes before shaping to make it easier to handle. The result will still be tender, buttery, and delicately nutty — just as delicious as the original.