Description
Delightful Almond Crescent Cookies are tender, buttery treats with a delicate almond flavor, coated in a light dusting of powdered sugar. Perfect for festive occasions or everyday indulgence, these cookies combine almond flour and all-purpose flour for a flaky texture and a nutty aroma.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour (or finely ground blanched almonds)
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
Finishing
- Additional powdered sugar for dusting
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and creamy. This ensures a smooth base for your dough.
- Add Vanilla and Almond Flour: Mix in the vanilla extract followed by the almond flour. Stir thoroughly until the mixture is evenly combined and smooth.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing gently until a soft dough forms. If the dough feels too sticky, chill it in the refrigerator for a short time to firm up.
- Shape into Crescents: Divide the dough into small portions, about 1 tablespoon each, and roll each into a small log. Gently bend each log into a crescent shape by curving the ends towards each other.
- Prepare for Baking: Arrange the crescent-shaped cookies on a baking sheet lined with parchment paper, ensuring they are spaced approximately 2 inches apart to allow for slight spreading during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and bake the cookies for 12 to 14 minutes, or until the edges turn a light golden color, indicating they are perfectly baked.
- Dust with Sugar: Remove the cookies from the oven and let them cool for about 5 minutes. While they are still warm, generously dust the tops with powdered sugar to give them a classic snowy appearance and a sweet finish.
- Cool Fully and Store: Transfer the cookies to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain freshness.
Notes
- Chilling the dough can make shaping easier and prevent the cookies from spreading too much while baking.
- Use finely ground almond flour for the best texture; blanched almonds can be ground if almond flour is unavailable.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, you can drizzle melted chocolate over the cooled cookies before serving.
