Description
Almond Crescent Cookies are delicate, buttery cookies shaped like crescents and flavored with ground almonds and vanilla. With a light dusting of powdered sugar, they’re a classic treat perfect for holidays or any time you want a touch of sweetness.
Ingredients
Units
Scale
- 1 cup (230 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) finely ground almonds (almond meal)
- 1/4 teaspoon salt
For dusting:
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla sugar (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar:
- In a large bowl, cream the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla:
- Mix in the vanilla extract until well combined.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
- Shape the cookies:
- Scoop about 1 tablespoon of dough and roll it into a log shape. Curve the log slightly to form a crescent shape. Place the crescents on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Be careful not to overbake.
- Dust with powdered sugar:
- Allow the cookies to cool on the baking sheets for 5 minutes. While still slightly warm, generously dust them with powdered sugar using a fine-mesh sieve.
- Cool completely:
- Transfer the cookies to a wire rack to cool completely. Dust with more powdered sugar if desired before serving.
Notes
- Almond substitutes: You can use finely ground hazelnuts or walnuts for a variation on the classic flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. These cookies also freeze well for up to 3 months.
- Vanilla sugar: For an extra touch of flavor, use vanilla sugar mixed with powdered sugar for dusting.