Almond Crescent Cookies
Treat yourself to these Crescent Moon Almond Cookies! These delicious cookies are easy to make and so delicious!
Servings: 48 cookies
Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks / 8 ounces / 227 grams)
- ¼ cup powdered sugar (plus additional for rolling cookies)
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 1 tablespoon water
- 2 cups all-purpose flour
- 2 cups finely chopped almonds (see note)
- ½ teaspoon kosher salt
Equipment
- Food Processor (or Nut Grinder)
Instructions
- Cream butter and powdered sugar together using a stand mixer.
- Mix in vanilla extract, almond extract, and water.
- Add flour, almonds, and salt. Mix until well combined.
- Shape dough into a flat rectangle, then wrap in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- Preheat oven to 250°F (120°C).
- Divide dough into 48 equal pieces (see note below), then shape each piece into a crescent shape. Place cookies on baking sheets.
- Bake cookies for 50 to 60 minutes, or until cookies are very lightly browned on bottom (tops of cookies should not be browned).
- Let cookies cool on baking sheets for 15 to 20 minutes.
- Place about 1 cup of powdered sugar in a bowl. Gently roll cookies in sugar, coating all sides of cookie.
- Transfer sugar-coated cookies to a baking rack, then let cool completely. Enjoy!
Notes
Almonds - I recommend using slivered almonds (like I did) or sliced almonds for this recipe. You want to finely chop the nuts (using either a food processor or a nut grinder), not completely pulverize them into a flour. I used slightly less than 12 ounces (340 grams) slivered almonds to get 2 cups of ground almonds.
Extract - For a milder almond flavor, use just one teaspoon almond extract.
Chilling the Dough - Don't forget to chill the dough! The cookies will melt together in the oven if you skip this step.
Shaping the Cookies - To speed up the cookie forming process, shape the dough into a flat rectangle before refrigerating. Once the dough is chilled, use a knife to divide the dough into 48 equal pieces. For example, I divided my dough into 4 long rows, then I divided each row into 12 equal pieces (4 x 12 = 48). Once the dough is divided, you can shape it into a crescent shape, or you can shape the dough into logs (much faster).
More Tips - Check out the info before this recipe card for helpful tips, step by step photos, recipe variations, and more!
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