Description
These buttery Almond Crescent Cookies are soft, nutty, and delicately sweet. Shaped into crescent moons and dusted with powdered sugar, they’re a timeless treat perfect for gifting, tea time, or holiday trays.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for dusting)
1 1/4 teaspoons vanilla extract
1 1/2 cups almond flour
1 3/4 cups all-purpose flour
1/4 teaspoon salt
Instructions
1. Cream the unsalted butter and powdered sugar in a large bowl until light and fluffy (2–3 minutes).
2. Add the vanilla extract and mix well.
3. Add the almond flour and beat until the mixture is combined and fragrant.
4. Gradually mix in the all-purpose flour and salt until a soft dough forms. If too dry, add 1–2 teaspoons of milk.
5. Roll dough into 1-tablespoon-sized logs and curve into crescent shapes. Place on parchment-lined baking sheets.
6. Chill shaped cookies in the refrigerator for 20–30 minutes.
7. Preheat oven to 325°F (160°C). Bake for 14–16 minutes until the bottoms are lightly golden; tops should remain pale.
8. Let cookies cool for 5 minutes, then dust with powdered sugar while still warm.
9. Cool completely before storing or serving.
Notes
Use almond flour (not almond meal) for a smooth texture and pale color.
Don’t skip chilling the dough—it helps retain shape during baking.
Dust with powdered sugar while warm for best coating and finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 4g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: almond cookies, holiday cookies, crescent cookies