Almond Crescent Cookies
User Reviews
4.2
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
18
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Calories
63 kcal
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Course
Dessert, Baked Goods
Almond Crescent Cookies
Description
This cookie recipe uses almond flour mixed with softened butter, vanilla, salt, and a portion of powdered sugar to form a cohesive dough. Chopped raw pecans are incorporated, giving the cookies a bit of texture. The dough is shaped into small logs then formed into crescent shapes that bake for 20 minutes at 325°F until the surface turns light golden brown. After cooling, the cookies are rolled in additional powdered sugar, creating a sweet outer dusting.
The resulting cookies have a tender, crumbly texture due to the almond flour and butter, balanced by the nutty pecans. They are rich but not overly sweet, and the powdered sugar coating adds softness and sweetness with every bite. These cookies pair well with tea or coffee.
The recipe allows some flexibility in using alternative nuts such as almonds, hazelnuts, or walnuts or omitting nuts altogether. Using low-carb sweeteners like powdered monkfruit sweetener or Swerve instead of traditional powdered sugar can reduce sugar content.
Store leftover cookies in an airtight container at room temperature for 3-4 days or refrigerate to extend freshness. The dough might feel dry initially but becomes workable with mixing.
Ingredients
- 1 cup almond flour finely ground
- 3 Tablespoons butter ghee or vegan butter (I used Earth Balance, softened, organic
- 5-6 Tablespoons powdered sugar divided
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup pecans finely chopped, raw
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla and salt in a mixing bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.
- Using a tablespoon scoop the dough and form into a small log then shape into a crescent shape. Arrange the crescents about 1 inch apart on the sheet as they will spread a bit. Bake the cookies for 20 minutes or until they start to turn light golden brown on top.
- Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool and enjoy.
- Store any leftover cookies in an airtight container on the counter for 3-4 days, in the fridge for up to 1 week or in the freezer for 1-2 months.
Notes
- Substitute traditional powdered sugar with powdered monkfruit sweetener or Swerve to lower sugar content.
- Almond flour is essential for the texture; substituting other flours is not recommended.
- Feel free to replace pecans with almonds, hazelnuts, walnuts, or omit nuts if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 63kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 13mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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