Description
Delightful almond crescent cookies that combine buttery goodness with a subtle almond flavor. These tender, crescent-shaped treats are dusted with confectioners’ sugar for a perfect sweet finish, making them an ideal accompaniment for tea time or festive occasions.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 1 cup almond flour
Topping
- ¼ cup confectioners’ sugar (for dusting on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a large half sheet baking pan with a silicone baking mat or parchment paper and set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Extracts and Flours: Add the vanilla and almond extracts to the creamed mixture and beat on low until well incorporated. Gradually add the all-purpose flour and almond flour, beating until combined. Initially, the dough will appear crumbly and dry, but continue mixing until it forms a smooth dough.
- Shape the Cookies: Using a medium cookie scoop, portion out approximately 1 tablespoon of dough. Roll the dough between your hands into a 1-inch ball, then gently shape it into a crescent (half-moon) shape. Place the shaped crescents onto the prepared baking sheet, spacing them about an inch apart to allow for slight expansion.
- Bake: Bake the cookies in the preheated oven for 15 to 20 minutes or until the cookies turn a light golden brown on the edges.
- Cool and Dust with Sugar: Allow the cookies to cool on the baking sheet for 5 minutes. Then, use a sifter or fine mesh sieve to generously dust the cookies with confectioners’ sugar while they are still slightly warm, enhancing their delicate sweetness.
- Final Cooling: Carefully transfer the cookies to a wire cooling rack to cool completely. Dust with additional confectioners’ sugar as needed before serving or storing.
Notes
- Storage: Store almond crescent cookies in an airtight container or cookie tin at room temperature for up to 4 days. To prevent smudging, place each cookie in mini cupcake liners.
- Extended Storage: For longer shelf life, refrigerate the cookies for up to 10 days.
- Servings: This recipe makes approximately 28-30 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
