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Almond Crescent Cookies

Tender, crescent-shaped cookies infused with almond and vanilla extracts, perfect for holidays and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Sweet Treat
Cuisine: Baking, European
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2/3 cup whole blanched almonds Finely ground
  • 1/2 cup unsalted butter, at room temperature Ensure it is at room temperature for easy blending
  • 1/3 cup confectioners' sugar, plus more for coating For rolling after baking
  • 1 teaspoon vanilla extract Use high-quality pure extract
  • 1 teaspoon almond extract Use pure extract for best flavor
  • 1/4 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons all-purpose flour Flour should be measured accurately

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a food processor, pulse the blanched almonds until very finely ground, about 15-20 seconds.
  3. In a medium mixing bowl, beat the room-temperature butter with the confectioners' sugar until smooth and creamy, about 2-3 minutes.
  4. Mix in the vanilla extract, almond extract, and kosher salt.
  5. Gradually add the all-purpose flour and fold in the finely ground almonds until just combined.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour.
Baking
  1. Once dough is chilled, scoop about 1 tablespoon of dough and shape it into crescents.
  2. Place cookies about 2 inches apart on the prepared baking sheet.
  3. Bake in the preheated oven for 14-16 minutes until lightly golden on the bottoms.
  4. Remove cookies and let them cool on the baking sheet for about 5 minutes.
  5. While still warm, roll each cookie in confectioners' sugar and dust with additional sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Can also refrigerate or freeze unbaked cookies.