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Almond Crescent Cookies

Almond Crescent Cookies, made with almonds, pecans or walnuts, this melt in your mouth Christmas Cookie Recipe is a must make. Delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 40 approximately cookies
Calories: 76 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter* softened
  • 3/4 cup granulated sugar
  • 1 pinch salt
  • 3/4 cup finely chopped fresh almonds, walnuts or pecans
  • 2 -2 1/2 cups all purpose flour ** (if you are in Italy substitute all purpose with Manitoba Flour)
*I use salted butter, if you use unsalted then add 1/4 teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
**If you are in Italy then substitute 00 with Manitoba Flour. Flour should have at least 11.5% protein.
EXTRAS
  • ¼-⅓ cup powdered/icing sugar

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper.
  2. In a large bowl beat the butter until fluffy approximately 2 minutes, add the sugar and beat again for 1-2 minutes. Scrape down the sides of the bowl, add the nuts, salt and the flour, start with 2 cups and add a tablespoon at a time if needed up to 8 tablespoons. Beat on low until combined.
  3. Bring the dough together with your fingers. Dough should not be dry or wet, but should hold together firmly when formed. Break off small pieces and form into a crescent shape. Place on the prepared baking sheets and bake for approximately 13-15 minutes . While the cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar.   Enjoy!

Notes

  • To roast the nuts before chopping. Place the nuts in a single layer on an ungreased baking / cookie sheet. Bake in a preheated 350F/180C oven for 5 to 8 minutes or until they are golden brown, remove immediately from pan to cool.
  • Remember do not ground the nuts to a powder, they should be chopped into very small bits. 
  • Please note the amount of flour –  2 1/4-2 1/2 cups works for me but it seems to be too much for most. So please start with 2 cups and if the dough seems too wet add a tablespoon at a time if needed. If you do find the dough dry work some soft butter into the dough to soften it up.
  • If you prefer you can make these cookies into Pecan crescent cookies, substitute almonds with pecans or even hazelnuts or walnuts.
  • The cookies should be stored in an airtight container, they will keep for up to 3-4 days at room temperature or for up to 7-10 days in the fridge.
  • To freeze the baked cookies, place them on a parchment paper lined baking sheet. Freeze the cookies until completely firm approximately 1-2 hours. Once the cookies are frozen, then place them in a freezer safe bag or container. They will keep in the freezer for up to 1-2 months. They can be thawed on the counter.
  • You can also freeze the cookie dough, form the dough into a log or round ball, wrap well in plastic, place in a freezer safe bag. The dough will keep for up to 3 months in the freezer.

Nutrition Information

Calories 76kcal (4%) Carbohydrates 5g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 55mg (2%) Potassium 21mg (1%) Sugar 3g (6%) Vitamin A 140IU (3%) Calcium 8mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 40approximately cookies

Amount Per Serving

Calories 76

% Daily Value*

Calories 76kcal 4%
Carbohydrates 5g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 55mg 2%
Potassium 21mg 0%
Sugar 3g 6%
Vitamin A 140IU 3%
Calcium 8mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.