Description
These almond crescent cookies are a delightful treat, perfect for any occasion. With their delicate buttery texture and the gentle hint of almond extract, they’re a fantastic choice for holiday baking or any time you want to indulge in a sweet, melt-in-your-mouth moment. Dust them with powdered sugar, and you’ve got a cookie that’s both beautiful and delicious.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar, plus extra for dusting
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the almond extract until fully combined.
- In a separate bowl, whisk together the flour, almond meal, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Shape the dough into small crescent-shaped cookies by rolling small portions into logs and bending them gently.
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden but the cookies remain pale.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, generously dust the cookies with powdered sugar before serving.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
To make nut-free, replace the almond meal with additional all-purpose flour.
You can experiment with other extracts like vanilla or hazelnut instead of almond extract.
If the dough is too sticky, chill it for 20-30 minutes before shaping.
The dough can be prepared ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
