Description
These classic almond crescent cookies have a buttery, crumbly shortbread texture and a sweet, powdered-sugar coating. No chilling needed!
Ingredients
- 2 ⅔ cups (320 grams) all-purpose flour
- ⅔ cup (52 grams) almond flour or finely ground almonds
- ¼ teaspoon salt
- 1 cup (452g) unsalted butter, softened
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon (5ml) pure almond extract
- ½ cup (65g) powdered sugar, for coating the cookies
Instructions
- Preheat the oven to 350°F. Line 2 large baking or cookie sheets with parchment paper.
- In a small or medium bowl, whisk together the flour, almond flour or ground almonds, and salt. Set aside.
- Beat the butter and sugar together with an electric mixer until combined in a large mixing bowl. Mix in the vanilla and almond extracts. Mix in the dry ingredients until the dough is crumbly but sticks together when pressed.
- Scoop out about 1 ½ tablespoons (medium-sized cookie scoop) of dough and roll it until smooth with your hands. To shape, roll the dough into a smooth ball, then into a log shape, and then shape into a crescent.
- Place them on the prepared baking sheets about 2 inches apart.
- Bake the cookies, one baking sheet at a time, for 15 minutes or until they brown around the edges and have spread slightly.
- Let the cookies rest on the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Generously coat with powdered sugar.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days. They may start to develop a plastic flavor from the container they are stored in after more than 4 days.
- Almond Flour vs Ground Almonds: This recipe can be made with either Almond flour or finely ground almonds. Almond flour produces smoother cookies with a softer inside texture, but with ground almonds, the almond flavor is stronger. The ground almonds will also have a thicker texture and small brown spots from the skins of the almonds.
- Type of almonds: Raw almonds, roasted unsalted or lightly salted. When I tested with lightly salted, I did not reduce the salt.
- Cookie size: Using a cookie scoop of a different size may yield a different number of cookies. I do not recommend larger than a medium-sized scoop. Adjust the baking time by 2-3 minutes as needed.
- Pinch any cracks in the cookie dough together so they are smooth when they go into the oven.
- If the dough seems too dry, add 1 teaspoon of milk at a time (up to 1 tablespoon) to give it a little more moisture.
- If the powdered sugar seems to be melting on the cookie, then they need more time to cool.
Nutrition
- Serving Size: 1
- Calories: 175
- Sugar: 8.3 g
- Sodium: 28 mg
- Fat: 8.9 g
- Carbohydrates: 20.2 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 22.2 mg