Description
These Almond Crescent Cookies are buttery, tender, and infused with the delicate flavors of almond and vanilla. Perfectly crescent-shaped and dusted with powdered sugar, they make an elegant treat for any occasion or festive gathering.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cups all-purpose flour
- 1 cup almond flour (or finely ground almonds)
Topping
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This will help incorporate air for a tender cookie texture. Then, stir in the vanilla and almond extracts to infuse the dough with flavor.
- Mix Flours: Gradually add the all-purpose flour and almond flour to the wet ingredients. Mix until the dough just comes together. It may look crumbly at first but should hold when pressed gently.
- Shape Cookies: Scoop about 1 tablespoon of dough, roll it into a ball, and then gently shape it into a crescent form. Place each shaped cookie onto the prepared baking sheet, spacing them to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 15 to 20 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid over-baking.
- Cool: Remove the baking sheet from the oven and let the cookies cool completely on it to firm up and prevent breakage.
- Dust with Sugar: Once the cookies have cooled, generously dust them with powdered sugar for a classic, snowy finish.
- Serve: Your Almond Crescent Cookies are now ready to be enjoyed with a cup of tea or as a delightful snack.
Notes
- You can substitute almond flour with finely ground almonds if almond flour is unavailable.
- Make sure butter is at room temperature to achieve the best creaming results.
- For a nut-free version, consider replacing almond flour with additional all-purpose flour plus a nut-free extract.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to one month.
