Almond Crescent Cookies
Buttery almond crescent cookies made with finely ground almonds and a touch of cornstarch, shaped into small crescents and rolled twice in powdered sugar. A classic Christmas cookie that holds its shape and freezes well.
Servings 36 cookies
Ingredients
For the Cookies
- ¾ cup raw sliced almonds 75g, finely ground
- 1 cup unsalted butter 226g, softened to room temperature
- ⅔ cup granulated sugar 133g
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ⅓ cups all-purpose flour 292g, spooned and leveled
- 1 tablespoon cornstarch
- ¼ teaspoon fine salt
For the Coating
- 1 cup powdered sugar 120g, sifted
Instructions
Make the Dough
- Pulse the sliced almonds with 1 tablespoon of the flour in a food processor for 20 to 30 seconds, until fine and sandy.
- Beat the softened butter and granulated sugar on medium-high for 2 to 3 minutes, until smooth and pale. Beat in the vanilla and almond extracts.
- Add the remaining flour, cornstarch, ground almonds and salt. Mix on low until the flour disappears, then on medium for 30 seconds, until the dough clumps together. If it will not hold when squeezed, add milk 1 teaspoon at a time.
Shape and Chill
- Scoop 1 level tablespoon (about 20g) of dough, roll into a ball, then into a 3-inch log tapered at both ends. Curve into a crescent.
- Place the crescents 2 inches apart on parchment-lined baking sheets. Chill for 30 minutes. Heat the oven to 350°F.
Bake and Coat
- Bake for 13 to 16 minutes, until the bottoms are golden and the tops are still pale. Cool on the sheet for 5 minutes.
- Gently roll each warm cookie in powdered sugar and set on a wire rack to cool completely.
- Roll the cooled cookies in powdered sugar a second time for a thick coat.
Notes
- Almonds: Almond meal works in a pinch. Superfine almond flour makes a more fragile cookie that breaks when shaped.
- Crumbly dough: Mix longer, knead with warm hands, or add milk 1 teaspoon at a time.
- Make ahead: Freeze shaped dough up to 3 months and bake from frozen, adding 1 to 2 minutes.
- Storage: Keep airtight with parchment between layers for up to 1 week, or freeze baked cookies up to 3 months. Dust with fresh powdered sugar before serving.