Name: Almond Crescent Cookie Recipe
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Ingredients: 2 sticks unsalted butter (at room temperature); 2/3 cup granulated sugar; 1-1/2 tsp. almond extract; 1/4 tsp. kosher salt; 1 cup almond flour; 2-1/2 cups all-purpose flour; Powdered sugar (for dusting)

This crescent cookie recipe is a classic treat during the holidays and includes just five ingredients. Delightfully soft, buttery and crumbly with a nutty, almond essence, they’re hard to resist. The signature half-moon shape is unmistakable so guests will know exactly which cookies to gobble up. Dust with powdered sugar for the cozy look of fresh snowfall.

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Almond Crescent Cookie Recipe

Prep Time 30 minutes

Cook Time 17 minutes

Total Time 47 minutes

Servings 40

Calories 41 kcal

Author Lizzy Briskin

Ingredients

2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
1-1/2 tsp. almond extract
1/4 tsp. kosher salt
1 cup almond flour
2-1/2 cups all-purpose flour
Powdered sugar for dusting

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In large mixing bowl, beat together butter and granulated sugar with electric mixer on medium speed until light and fluffy – about 2 minutes. Add almond extract and salt. Mix to combine.
Add both flours and stir until just combined.
Form a heaping tablespoon of dough into a ball, then shape into a crescent. Arrange on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches of space between each cookie.
Bake 15 to 17 minutes or until golden on the edges and set, rotating the pans halfway through.
Immediately transfer cookies to wire rack to cool. Once fully cool, dust cookies with powdered sugar through a fine-mesh strainer or sifter. Serve or store up to four days.