Almond Crescent Cookies

Name: Almond Crescent Cookies
Prep time: 1 h
Cook time: 14 min
Yield: 30 cookies
Ingredients: 1 pound unsalted butter; 1 egg yolk; ¾ cup powdered sugar; ½ teaspoon fine sea salt; 5-6 cups all-purpose flour; ¾ cup almond flour or almond meal; 1 teaspoon almond extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Servings
30 cookies
Course
Baked Goods

Almond Crescent Cookies

Iris Warren

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Almond crescent cookies are a buttery holiday classic. With a crumbly texture, delicate almond flavor, and sweet powdered sugar coating, they are an elegant cookie that the whole family will adore!

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Ingredients

Servings

1 pound unsalted butter melted and cooled (2 cups)
1 egg yolk
¾ cup powdered sugar plus about 2 additional cups for dusting
½ teaspoon fine sea salt
5-6 cups all-purpose flour
¾ cup almond flour or almond meal
1 teaspoon almond extract

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Instructions

Preheat oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, egg yolk, ¾ cup powdered sugar, and salt.
With the mixer on low speed, gradually add 5 cups of the all-purpose flour. Continue mixing on low speed for 15 minutes, scraping the sides of the bowl as needed.
Add the almond meal and almond extract. Return the mixer to low speed and mix for another 15 minutes.
In the last few minutes of mixing, if the dough is too soft to form into a ball, add the last cup of flour, ½ cup at a time, until the dough can be shaped.
Working with 1.5-tablespoon portions, shape the dough into crescents and place on the lined baking sheets.
Bake for 13-14 minutes, until the cookies are pale, the outsides are dry, and the bottoms are set.
Let rest on the baking sheet for 5 minutes. Very carefully remove each cookie from the baking sheet and coat in the remaining powdered sugar. Cookies are very delicate, so be very gentle.
Let the cookies finish cooling on a wire cooling rack. When completely cool, coat the cookies one more time in powdered sugar.

Notes

This dough needs to be mixed for 30 minutes to turn out right. You will definitely need to use a stand mixer for this recipe.
The cookies are at their most fragile right out of the oven, but are delicate even after cooling. You may have some break in the process of coating in the powdered sugar, but they will still taste great!
These are a delicate, buttery cookie with a crumbly texture; they are definitely not soft or chewy!