Almond Crescent Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
40 approximately cookies
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Calories
76 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Almond Crescent Cookies
Description
The recipe begins by beating softened butter and granulated sugar to a fluffy consistency, then combining chopped almonds and salt before gradually mixing in 2 to 2 1/2 cups of all-purpose flour until the dough holds together but remains soft. The dough is shaped into small crescent shapes and baked at 350°F for about 13 to 15 minutes until just lightly golden.
While still warm, the cookies are rolled in powdered sugar or dusted with icing sugar, which adheres slightly to the surface. This coating may be repeated on both sides to enhance sweetness and appearance. The combination of the nuts and buttery dough results in a rich but tender cookie with a pleasant crunch from the almonds.
These cookies pair well with tea or coffee and can be stored in an airtight container for several days. Variations include substituting the almonds with other nuts like pecans, walnuts, or hazelnuts for different flavors.
Additional practical tips include roasting the nuts before chopping for enhanced flavor and chilling or adjusting flour quantities to achieve the proper dough consistency.
Ingredients
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1 pinch salt
- 3/4 cup almonds finely chopped, fresh; or 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 sugar aka icing sugar
Instructions
- Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper.
- 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.
- 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
- Roast the nuts in a single layer at 350°F for 5 to 8 minutes until golden, then let cool before chopping finely but not to a powder.
- Start with 2 cups of flour and add extra tablespoons only if the dough feels too wet; the dough should hold together firmly but not be dry.
- Substitute almonds with pecans, walnuts, or hazelnuts if desired for different nut flavors.
- Store cookies in an airtight container at room temperature for 3 to 4 days or refrigerate up to 7 to 10 days.
- Freeze baked cookies on a parchment-lined tray until firm, then transfer to freezer bags; store for 1 to 2 months. Thaw at room temperature before serving.
- Cookie dough can be frozen shaped as logs or balls, well wrapped, for up to 3 months before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40approximately cookies
Amount Per Serving
Calories 76 kcal
% 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.
User Reviews
Overall Rating
4.5
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