Almond Crescent Cookies
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!
Servings: 17 cookies
Calories: 138kcal
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
*How To Blanch Almonds
- 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.
Nutrition
Serving: 1cookie | Calories: 138kcal