Almond Crescent Cookies
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These buttery shortbread-like crescent cookies made with sliced almonds are an easy one bowl Christmas cookie to add to your platter! The cookie dough mixes up in minutes and are ready to bake. Roll them in powdered sugar after baking, for a classic cookie everyone is going to love!
When it comes to Christmas cookies, there’s nothing like the classics. Like sugar cookie cut-outs with my easy cookie icing, or gingerbread cookies decorated with royal icing, peanut butter blossoms topped with Hershey Kisses, and these almond crescent cookies.
These almond crescent cookies are shaped into their classic crescent shape and the dough is made with finely chopped almonds.
The cookie dough is mixed up quickly in one bowl in minutes. After mixing up the dough you’ll scoop and shape the cookies and bake. Easy peasy holiday cookies!
These melt in your mouth almond cookies, are said to have originated in Vienna but are traditionally enjoyed throughout Germany during Christmastime. With just a few pantry staples, these buttery shortbread-like cookies are a great addition to your cookie tray!
Origin Of Almond Crescent Cookies
Almond crescent cookies originate from Austria, and are sometimes called Viennese crescents or Italian almond crescents. There are different variations found in other cultures.
Like my Grandmother’s Russian Tea cakes that I grew up on which I make with toasted pecans and shape into balls.
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why you will love these cookies
- One bowl cookie recipe – The cookie dough is mixed up in one mixing bowl. I love when I don’t have to get a bunch of bowls. Hooray for less dishes!
- Dough is ready to be baked right away. There’s no need to chill dough first. You can make the dough and bake these right away, which means cookies ready to enjoy in no time.
- Great Christmas cookie to freeze! – I love adding these to my Christmas cookie platter. And you can make these ahead of time and freeze for later, which is great for getting a jump start on your holiday baking.
Ingredients Needed
- Unsalted butter – You want to use softened butter, that is at a cool room temperature (about 65oF). The butter should not have any melted or oily spots. I prefer unsalted butter because it contains less water so it will spread in the oven less than salted butter. You could also use vegan butter. Read more here about unsalted butter vs. salted butter.
- Granulated sugar – To sweetener and make for a tender cookie.
- Vanilla extract – For flavor. I prefer to use pure vanilla extract, but imitation vanilla extract also works. You can also add in a little almond extract for more almond flavor.
- All purpose flour – Be sure to measure your flour correctly so your dough isn’t too crumbly and your cookies aren’t too dry. Spoon the flour into your cup and level it off, making sure to not pack it down. You could also swap and use a gluten free flour if need be. I like Bob’s Red Mill.
- Salt – To help balance the sweetness. I like to use fine sea salt, but kosher or table salt will also work.
- Almonds– Chop finely, but not into a powder. There should should still be visible pieces. I used sliced almonds, but you could use blanched almonds as well. You can chop the nuts up easily by placing in a plastic bag and smashing with a rolling pin.
How to make almond crescent cookies
Preheat the oven and prepare cookie sheets. Preheat the oven to 350°F (177oC). Line two cookie sheets with parchment paper (or silicone baking mats).
Cream butter and sugar. In a large mixing bowl, and using an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Then beat in vanilla extract.
Add in dry ingredients. Add the flour and salt, and beat at low to medium speed until mixture is combined.
Stir in the ground almonds.
Shape and bake cookies. Scoop dough into 1 ½ tablespoons portions.
Then shape dough into logs.
Bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets.
Bake 12-14 minutes or until edges are light golden brown.
Cool the cookies. Remove from baking sheets to cooling racks allow to cool for 5 minutes and roll in powdered sugar. I like to roll them twice, once while warm then again when cooled.
Troubleshooting Cookie Dough
- Measure your flour correctly. For best results, use a kitchen scale and weigh your flour. But if using measuring cups then spoon the flour into the cup and level it off, making sure to not pack it down.
- Use softened butter – Your butter should be softened but not so much that your finger can smoosh right through it or you see melted spots.
- Use a mixer for best results – I like to use a stand mixer with paddle attachment but a hand mixer also works.
- Chill the cookie dough. If your cookies are spreading too much, then you may to chill the dough. Try chilling the shaped cookies for 30 minutes before baking. Or you can make the dough ahead of time and chill overnight. Allow the cookies to sit at room temperature for a few minutes to make them easier to scoop and shape.
Recipe Variations
- Roll in vanilla sugar – Instead of powdered sugar, roll in granulated sugar that’s been mixed with a vanilla bean.
- Dip in melted chocolate – Melt some semi sweet chocolate chips and dip each cookie in the melted chocolate.
- Use a different nut – Almonds are the classic choice, but you can swap and use hazelnuts, pistachios, pecans, or walnuts instead! You can also toast the nuts too before hand to enhance the flavor.
- Add almond extract – For more swap some of the vanilla for almond extract, up to a teaspoon. Or substitute amaretto liqueur instead!
- Almond flour – Swap the ground almonds for almond flour.
- Swap the sugar – Instead of granulated sugar you can try using powdered sugar or coconut sugar.
Recipe FAQs
Yes these can be frozen for up to a month in an airtight container or freezer safe bag. I like to layer the cookies with wax paper. Thaw at room temperature.
Store at room temperature in an airtight container for up to 4 days. For longer storage, I recommend freezing.
More delicious recipes to try!
Almond Crescent Cookies
Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter softened
- ⅔ cup (134 g) granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups (300 g) all purpose flour spooned and leveled
- ¼ teaspoon salt
- 1 cup (86 g) finely chopped almonds
- ½ cup (60 g) powdered sugar for rolling in or dusting after baking
Instructions
- Preheat and prepare cookie sheets. Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper (or silicone baking mat).
- Cream butter and sugar. In a large mixing bowl, and using an electric mixer, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in vanilla extract.
- Add in dry ingredients. Add the flour and salt, and beat at low to medium speed until mixture is combined. Mixture will start out dry and crumbly but keep mixing and it will begin to come together. Stir in almonds.
- Shape and bake cookies. Scoop dough into 1 ½ tablespoons portions then Shape dough into logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 15-17 minutes or until edges are light golden brown.
- Cool the cookies. Remove from baking sheets to cooling racks allow to cool for 5 minutes and roll in powdered sugar. I like to roll them twice, once while warm then again when cooled.
Notes
- Freezing: Yes these can be frozen for up to a month in an airtight container or freezer safe bag. I like to layer the cookies with wax paper. Thaw at room temperature.
- Storage: Store at room temperature in an airtight container for up to 4 days. For longer storage, I recommend freezing
- Decoration Tip: These cookies are beautiful on their own, but try decorating by dipping half of each cookie into melted dark chocolate.
- Almonds: Replace with 1 cup almond flour.
- Vanilla: For more almond flavor you can swap some of the vanilla extract for almond extract.
- Adapted from Simply Recipes
I’ve been asked to make these for every family gathering! They are so good year round! Thanks for sharing!
I’m so glad to hear that the almond crescent cookies have become a family favorite! Thank you!
I made a batch of these cookies last night and they were delicious! Perfectly sweet without being overly so!
Thank you so much for trying out the recipe and for your lovely feedback! I’m delighted to hear that you enjoyed the almond crescent cookies and found the sweetness just right.
These crescent cookies were so tasty! My kids loved them.
I’m so happy to hear that you and your kids loved the almond crescent cookies. They’re a favorite in our house too. 😊
A friend gifted me these cookies once and they were melt in your mouth amazing. I’ve been looking for a recipe to replicate. Thanks!
Great, so glad that I was able to help out!