Almond Crescent Cookies Recipe
Almond Crescent Cookies are a classic, buttery treat loved by everyone.
Ingredients
- 1 cup unsalted butter softened
- 1/3 cup powdered sugar plus extra for dusting
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/4 teaspoon salt
- Whole almonds for garnish optional
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Cream the Butter and Sugar
- In a mixing bowl, beat butter and powdered sugar until creamy and smooth. Add vanilla and mix well.
Add Flour and Salt
- Gradually add flour and salt. Mix until the dough comes together without overworking it.
Incorporate Chopped Almonds
- Fold in finely chopped almonds. Ensure almonds are evenly distributed for a nutty texture in every bite.
Shape the Crescents
- Take small pieces of dough and roll them into 2-inch logs. Curve each log into a crescent shape.
Place on Baking Sheet
- Arrange cookies 1 inch apart on the parchment-lined baking sheet. Press a whole almond on top if desired.
- Bake the Cookies
- Bake in the preheated oven for 12–15 minutes or until edges are lightly golden.
Cool Slightly Before Dusting
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack for complete cooling.
Dust with Powdered Sugar
- Once cooled, generously dust the cookies with powdered sugar. Serve immediately or store in a tin.
Enjoy Your Cookies
- These cookies are ready to eat! Perfect with tea, coffee or as a festive treat.
Notes
- Tip 1: Use room temperature butter for smooth dough and easy shaping.
- Tip 2: Don’t overbake; cookies should be soft, not hard.
- Tip 3: Finely chop almonds or pulse in a food processor for even texture.
- Variation 1: Add a pinch of cinnamon for a warm, spiced flavor.
- Variation 2: Dip one end of each cookie in melted chocolate for a fancy touch.
- Variation 3: Use almond extract instead of vanilla for a stronger almond flavor.