Description

These Almond Crescent Cookies are buttery, crumbly, and delicately sweet with the warm richness of almonds. Perfect for holiday gifting, afternoon tea, or cozy winter bakes, they’re dusted in powdered sugar for that classic, snowy finish.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup almond flour

1 cup all-purpose flour

1/2 cup finely chopped almonds

1/2 cup additional powdered sugar (for dusting)

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Instructions

1. In a large bowl, beat the softened butter with powdered sugar until light and fluffy.

2. Add vanilla extract and salt. Mix to combine.

3. Gradually stir in almond flour and all-purpose flour until a soft dough forms. Do not overmix.

4. Fold in finely chopped almonds to add texture.

5. Scoop small amounts of dough and shape into crescents. Place on a parchment-lined baking sheet.

6. Chill shaped cookies for 20 minutes to maintain their form.

7. Bake at 325°F (163°C) for 15–18 minutes until just the edges are golden.

8. Cool slightly and dust with powdered sugar. Let cool completely before storing.

Notes

Chill the shaped cookies before baking to help them keep their crescent shape.

Toasting the chopped almonds brings out a richer, nuttier flavor.

Dust with powdered sugar only after the cookies are slightly cooled for a clean, even finish.