Almond Crescent Cookies

Delightful almond-flavored cookies with a melt-in-your-mouth texture, perfect for any occasion.

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Prep Time 15

Cook Time 16

Total Time 1 31

Servings: 30 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 100

Main Ingredients

2/3 cup whole blanched almonds Roasted lightly for enhanced flavor.
1/2 cup unsalted butter, room temperature Bring to room temperature for easier mixing.
1/3 cup confectioners' sugar Finer textures yield smoother cookies.
1 teaspoon vanilla extract Use pure vanilla for best flavor.
1 teaspoon almond extract Crucial for amplifying almond flavor.
1/4 teaspoon kosher salt Balances sweetness.
3/4 cup all-purpose flour Can substitute with cake flour or gluten-free flour.
2 tablespoons all-purpose flour For the dough.
1/2 cup confectioners' sugar For coating.

Preparation

Pulse the whole blanched almonds in a food processor until very finely ground, resembling coarse sand.
In a medium bowl, beat the softened butter and confectioners' sugar until smooth and creamy, about 2 minutes. Mix in the vanilla extract, almond extract, and salt.
Gradually add the flour, mixing just until combined. Fold in the ground almonds gently. If dough feels dry or crumbly, knead lightly.
Cover and chill the dough in the refrigerator for 1 hour.

Baking

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
Scoop about 1 tablespoon of dough per cookie and shape into a 2-inch crescent. Place about 2 inches apart on the prepared baking sheet.
Bake for 14-16 minutes until lightly golden on the bottoms.
Let cookies cool on the baking sheet for 5 minutes, then roll gently in confectioners' sugar while still warm.
Dust with a second layer of powdered sugar before serving.

Store in an airtight container at room temperature for up to 2 weeks. You can freeze the dough for up to a month.