Description
These Almond Crescent Cookies are delicate, buttery treats with a subtle almond flavor and a tender texture. Perfectly shaped into crescent moons and dusted with powdered sugar, they offer a delightful melt-in-your-mouth experience for holiday gatherings or everyday indulgence.
Ingredients
Scale
For the Dough
- 1 cup (226g) unsalted butter, softened
- â…” cup (133g) granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 â…“ cups (292g) all-purpose flour, spooned & leveled
- 1 tablespoon (8g) cornstarch
- ¾ cup (75g) very finely chopped almonds (using a food processor)
- â…› teaspoon salt
For Coating
- ¾ cup (90g) confectioners’ sugar
Instructions
- Prep: Line a baking sheet or plates with parchment paper to prepare for shaping and chilling the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until smooth, creamy, and well combined, approximately 3 minutes using an electric mixer.
- Add Extracts: Beat in the pure vanilla extract and almond extract to infuse the dough with aromatic flavors.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped almonds, and salt to the wet mixture. Mix on low speed until ingredients are mostly incorporated, then increase speed to medium-high and continue mixing until the dough forms a cohesive ball.
- Shape Cookies: Using a tablespoon measure, scoop out dough and shape each portion gently into a crescent moon shape. Place each shaped cookie onto the prepared baking sheet or plate, leaving space between them.
- Chill: Refrigerate the shaped cookies for a minimum of 30 minutes to firm up the dough, which helps maintain the crescent shape during baking. You can chill for up to 1 day if prepping ahead.
- Preheat and Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Arrange chilled cookies 2 inches apart on the baking sheets.
- Bake: Bake in the preheated oven for 14-16 minutes, or until the bottoms of the cookies turn golden brown and the tops are just beginning to brown lightly.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire cooling rack.
- Coat: Once completely cooled, gently roll each cookie in confectioners’ sugar until fully coated, giving them a snowy, festive appearance.
Notes
- Using very finely chopped almonds helps better incorporate the nuts into the dough and maintain a tender texture.
- Chilling the shaped cookies is essential to prevent spreading and loss of shape during baking.
- Ensure the butter is softened (not melted) for optimal creaming and texture development.
- Store the almond crescents in an airtight container at room temperature for up to one week or freeze for longer storage.
- For a stronger almond flavor, you may add a bit more almond extract, but avoid overpowering the cookie’s delicate balance.
