Almond Crescent Cookies are the perfect bite to eat at a tea party or with a coffee. Made with almond flour, they’re buttery and nutty!
In this recipe
-
Origins of Crescent Cookies
-
Chilling Crescent Cookie Dough
-
Freeze crescent cookies
-
Troubleshoot crumbly dough
-
Great swaps and subs from readers
BE PICTURED IN; CHARACTERIZED IN:
When I was a kid, my parents hated me so much they put me on a table manners class called Ms. Etiquette. I learned how to say please and thank you, how to recognize nine types of forks, and it all culminated in a high tea final.
Almond crescents are a very easy tea cookie recipe. They are very buttery with a distinct almond flavor. Along with a cup of Earl Gray or Almond Rocker, they’re a great excuse to invite friends over to your own little tea party on a rainy day.
Origins of Crescent Cookies
These biscuits are traditional Austrian biscuits, sometimes called Wiener Kipferl. They are often given as Christmas gifts. Similar biscuits can be found in many culinary traditions. Greek Kourabiedes (aka Greek Wedding Cookies), Walnut snowballs and Mexican wedding cookies are all crumbly, nutty, and rolled in sugar like these almond cookies.
Chilling Crescent Cookie Dough
You can store the crescent cookie dough in the fridge for up to 24 hours, but bring it to room temperature before shaping and baking the cookies.
Can these crescent cookies be frozen?
These crescent cookies freeze well for up to 1 month. Freeze them in airtight freezer-safe ziplock bags or in airtight freezer-safe containers.
Troubleshoot crumbly dough
This dough should be a little crumbly; If it holds together when you squeeze it in your fist, you can use it as is. If not, try one or more of these tips.
- Make sure you start with room temperature butter.
- Beat the batter a little longer with a stand mixer or an electric hand mixer.
- Add milk or almond milk, tablespoon at a time, until the batter comes together as it should.
CONTINUE READING:
Great swaps and subs from readers
- Use vegan butter
- Add a pinch of cinnamon to the batter
- Roll in vanilla sugar
- Drizzle with melted chocolate
- Replace coarsely chopped almonds with 2 tablespoons of almond flour
- Replace almond extract with amaretto liqueur
More perfect tea time recipes
- Lime Icebox Cookies
- Florentine chocolate chip cookies
- Thumbprint Cookies
- Peppernut Spice Cookies
- Pecan Meringue Cookies
From the editors of Simply Recipes
Almond Crescent Cookies
You can use blanched slivered almonds and grind them up in a blender or food processor with a few tablespoons of the flour specified in the recipe, but you’ll end up with a very crumbly, difficult-to-workout dough. It will still taste good.
ingredients
-
1 Cup (2 sticks) Butter, room temperature
-
2/3 Cup granulated sugar
-
1 teaspoon vanilla extract
-
1 teaspoon almond extract
-
2 1/2 cups all purpose flour
-
1 Cup almond flour (can substitute ground almonds, see recipe note)
-
1/4 Cup powdered sugar to sprinkle
method
-
Preheat the oven:
Preheat oven to 350°F.
-
Beat the butter and sugar and add the extracts:
Cream together the butter and sugar. Add vanilla and almond extract and mix.
-
Add flour:
Add flour and almond flour. Mix thoroughly.
-
Shape the dough into crescents:
Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball about 1 inch in diameter, then shape into a crescent. Place on a baking tray covered with baking paper.
-
Bake:
Bake at 350°F for 15 to 20 minutes or until lightly golden brown.
-
Dust with powdered sugar:
Dust each cookie with powdered sugar.
For added decadence, let the cookies cool and dip one end in some melted chocolate, then allow the chocolate to set.
| nutritional information (per serving) | |
|---|---|
| 135 | calories |
| 8g | Fat |
| 14g | carbohydrates |
| 2g | protein |
