Description
Almond Crescent Cookies are delicious and crumbly half-moon shaped cookies with a fragrant, sweet almond flavor and a delicate dusting of powdered sugar on top. The best part? They’re quick and easy to make in 40 minutes.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 cup almond flour
- ¼ cup confectioners’ sugar (for dusting on top)
Instructions
- Preheat oven to 350F. Line a large half sheet baking pan with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and almond extract, and beat on low until incorporated. Add flour and almond flour and beat until combined. The dough will be quite crumbly and dry at first but will become smooth as it is combined and forms into a dough.
- Use a medium cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a 1-inch ball. Then use your hands to shape it into a crescent (half-moon) shape. Place the crescents onto the lined baking sheet, spaced about an inch apart.
- Bake for 15-20 minutes, until light golden brown.
- Allow the cookies to cool in the baking sheet for 5 minutes, then use a sifter (or fine mesh sieve) to dust the cookies with confectioners’ sugar on top.
- Carefully transfer to a wire cooling rack to cool completely. Dust on more confectioners’ sugar as needed.
Notes
How to store: You can store almond cresent cookies in an airtight container or cookie tin at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't smudge into each other. You can extend their shelf life by storing in the fridge for up to 10 days.
How to freeze: Almond crescents can also be frozen but the texture of the confectioners’ sugar coating is best fresh. Arrange them in an airtight container, in single layers layered in between pieces of parchment paper. Another way to freeze them is to place cookies on a parchment-lined tray and freeze for 1-2 hours until frozen solid. Then, transfer the frozen cookies into a freezer bag and freeze. Store in the freezer for up to 3 months. When ready to serve, allow the cookies to thaw overnight in the fridge. The confectioners' sugar gets a little sticky after thawing so I recommend dusting a new layer of confectioners' sugar on top before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: German