Description
These classic almond crescent cookies have a buttery, crumbly shortbread texture and a sweet, powdered-sugar coating. No chilling needed!
Ingredients
Scale
- 2 ⅔ cups (320 grams) all-purpose flour
- ⅔ cup (52 grams) almond flour or finely ground almonds
- ¼ teaspoon salt
- 1 cup (452g) unsalted butter, softened
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon (5ml) pure almond extract
- ½ cup (65g) powdered sugar, for coating the cookies
Instructions
- Preheat the oven to 350°F. Line 2 large baking or cookie sheets with parchment paper.
- In a small or medium bowl, whisk together the flour, almond flour or ground almonds, and salt. Set aside.
- Beat the butter and sugar together with an electric mixer until combined in a large mixing bowl. Mix in the vanilla and almond extracts. Mix in the dry ingredients until the dough is crumbly but sticks together when pressed.
- Scoop out about 1 ½ tablespoons (medium-sized cookie scoop) of dough and roll it until smooth with your hands. To shape, roll the dough into a smooth ball, then into a log shape, and then shape into a crescent.
- Place them on the prepared baking sheets about 2 inches apart.
- Bake the cookies, one baking sheet at a time, for 15 minutes or until they brown around the edges and have spread slightly.
- Let the cookies rest on the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Generously coat with powdered sugar.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 8.9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 20.2 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Almond Crescent Cookies