There’s something magical about these delicate almond crescent cookies. They’re buttery, tender, and melt-in-your-mouth soft, with just the right dusting of sweet confectioners’ sugar! Perfect for cookie trays, gift boxes, or simply a quiet afternoon treat, these cookies feel fancy without any fuss. I tested this recipe using whole blanched almonds, and the subtle almond flavor shines through in every bite. If you’re planning your holiday baking, be sure to check out my full collection of Christmas cookies for more festive favorites, and don’t miss my Italian Christmas Cookies, another classic that always disappears fast!
Ingredients & Substitutions
- Whole Blanched Almonds: These give the cookies their signature nutty flavor and delicate texture. You can use pre-ground almond meal in a pinch; just make sure it’s made from blanched almonds for the right color and flavor.
- Unsalted Butter: Use room-temperature butter so it creams smoothly with the sugar. Salted butter works too, just reduce the added salt slightly.
- Confectioners’ Sugar: Used both in the cookie dough for a tender, melt-in-your-mouth texture and again for that soft, snowy finish. Don’t substitute granulated sugar; it will change the texture and sweetness.
- Vanilla & Almond Extracts: The mix of both extracts gives these cookies their warm, classic almond flavor. If you prefer a milder almond taste, reduce the almond extract to ½ teaspoon.
- Kosher Salt: Balances the sweetness and enhances the almond flavor.
- All-Purpose Flour: The base that holds everything together. Measure carefully and don’t pack the flour, or the cookies may turn out dense.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the dough up to 2 days ahead and keep it covered in the refrigerator. Baked cookies stay fresh in an airtight container for up to 1 week.
Can I freeze the dough?
Absolutely. Shape the dough into crescents, freeze on a baking sheet until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
Do I really need to chill the dough?
Yes, chilling is important! It firms up the butter and makes the dough much easier to shape into crescents. It also helps the cookies hold their shape in the oven instead of spreading.
What if I don’t have blanched almonds?
You can use unblanched almonds, but the cookies will have a slightly darker flecked appearance. Toasting them lightly enhances the flavor.
Can I make these without a food processor?
Yes! Chop the almonds very finely by hand or use a mortar and pestle. The cookies might have a slightly coarser texture, but they’ll still be delicious.
Can I use a cookie cutter instead of shaping crescents by hand?
You can! Roll the chilled dough gently to about 1/2-inch thick and use small cookie cutters to make simple shapes. Just keep in mind the classic crescent shape gives these cookies their signature look and delicate texture.
Serving Ideas
- Serve with a warm cup of coffee or tea for an afternoon pick-me-up.
- Arrange on a festive cookie tray for the holidays; these are always a crowd-pleaser!
- Package in small cellophane bags tied with ribbon for homemade gifts.
How To Store Almond Crescent Cookies
Room Temperature: Store in an airtight container at room temperature for up to 1 week. Keep layers separated with parchment paper to protect the sugar coating.
Refrigerator: Not necessary for freshness, but you can refrigerate in an airtight container for up to 10 days if your kitchen is warm. Let cookies come to room temperature before serving for the best texture.
Freezer: Freeze baked cookies in a single layer, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature, then dust again lightly with confectioners’ sugar before serving to refresh that pretty coating. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Almond Crescent Cookies
Ingredients
Crescent Cookies
- ⅔ cup (95 g) whole almonds, blanched*
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ⅓ cup (42 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon kosher salt
- ¾ cup plus 2 tablespoons (104 g) all-purpose flour
Coating
Instructions
- Add the almonds to a food processor and pulse until very finely ground, like coarse sand (not a paste). You should have about ½ cup of ground almonds.
- In a medium bowl, beat butter and confectioners’ sugar with an electric mixer until smooth and creamy, about 2 minutes. Mix in vanilla, almond extract, and salt.
- Gradually add the flour, mixing just until combined.
- Gently fold in the ground almonds; do not overmix. If the dough feels dry or crumbly, knead lightly with your hands until it comes together.
- Cover the bowl and chill the dough in the refrigerator for 1 hour. Chilling makes the dough easier to shape.
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough per cookie and shape each into a 2-inch crescent. (I made 17 cookies.) Place them 2 inches apart on the prepared baking sheet.
- Bake 14-16 minutes, until bottoms are lightly golden but tops remain pale.
- Let cookies cool on the baking sheet for 5 minutes, then roll gently in confectioners’ sugar while still slightly warm.
- Once fully cooled, dust the cookies with a second layer of confectioners’ sugar before serving.
Notes
- Bring a medium pot of water to a boil.
- Add raw almonds and boil for 1 minute.
- Drain and rinse under cold water, then pinch each almond to remove the skins.
- Pat dry before using.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are so delicate and buttery, like little almond clouds!
Elizabeth
I love the almond flavor in there with just the right amount of sweetness.
Stephanie
These are a fun cookie to make and to share! Buttery and festive.
Bella
I like the extra dusting of confectioners' sugar on these cookies. That makes them extra-special.
