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Almond Crescent Cookies
4.5 from 570 votes

Almond Crescent Cookies

Almond Crescent Cookies are buttery, tender cookies shaped into crescents and made with finely chopped almonds mixed into a simple dough of butter, sugar, salt, and flour. Once baked to a light golden color, the warm cookies are rolled in powdered sugar or dusted with icing sugar, creating a sweet finish. Their nutty flavor and delicate texture make them a classic holiday or snack cookie.

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 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

    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

  • 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

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%)

Nutrition Facts

Serving: 40 approximately 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.