Almond Crescent Cookies

Old-fashioned almond crescent cookies are a cross between shortbread and snowball cookies. They are so simple to make (no chilling!) and are entirely egg-free!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American, Austrian, German, Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 101kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter softened (but not melty)
½ cup (65 g) powdered sugar
¼ cup (50 g) light brown sugar firmly packed
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (optional)
2 ⅓ cups (290 g) all-purpose flour
¾ cups (80 g) almond flour
½ teaspoon table salt
(125 g) Additional powdered sugar for dusting cookies (I usually need around 1 cup)

Instructions

Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
In a large bowl using an electric mixer, beat butter until creamy and smooth.
1 cup unsalted butter
Add powdered sugar and brown sugar and beat again until well-creamed, about 2-3 minutes on high speed.
½ cup powdered sugar, ¼ cup light brown sugar
Stir in vanilla extract and almond extract (if using) until combined.
1 ½ teaspoons vanilla extract, ½ teaspoon almond extract
In a separate, medium-sized mixing bowl, whisk together all-purpose flour, almond flour, and salt.
2 ⅓ cups all-purpose flour, ¾ cups almond flour, ½ teaspoon table salt
With mixer on low-speed, gradually add flour mixture to butter mixture (I usually do this in 4-5 parts). Don’t overdo it and mix just until all the flour is absorbed and dough is clinging together, it is a dry dough but should be.
Scoop dough into 1-Tablespoon (15g) portions and roll into a 3” (7.5cm) rope.
Fold into a crescent shape, making the ends thinner than the center, and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to center rack of 375F (190C) preheated oven and bake for 10 minutes/until edges are beginning to turn a light golden brown.
Allow cookies to cool on baking sheet for 10-15 minutes, then carefully, gently toss in powdered sugar, one at a time. For a thicker coating, allow cookies to cool completely and then toss them in sugar a second time. Enjoy!
Additional powdered sugar

Video

Notes

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition