I still remember the warm hum of my mom’s kitchen on winter afternoons, the scent of vanilla and butter that made the whole house feel like a hug. Those little crescent cookies always sat on a tin by the window, dusted in snow-like powdered sugar, and every bite took me straight back to church potlucks and holiday trays that disappeared before noon.
I’m a home cook who learned at my mother’s elbow, the kind who leans on simple ingredients and good technique. I’ve spent decades testing recipes in real weeknight kitchens so they’re dependable and forgiving. I explain things the way I wish someone had explained them to me: plain, patient, and practical. My recipes focus on comfort food that’s easy to make and even easier to love. I bring that same warm approach to these Almond Crescent Cookies, a little twist on an old favorite that comes together with pantry staples and a steady hand.
These Almond Crescent Cookies feel nostalgic but not fussy. Ground almonds add a tender, nutty crumb and almond extract lifts the flavor like a gentle nudge toward Italian cookie traditions. They work for tea time, cookie exchanges, and the simple pleasure of a bowl of milk beside a plate of sweets. If you want another variation to tuck into your holiday spread, take a look at my Almond Crescent Cookies post for extra notes and photos that show how they come together in a cozy home kitchen. The dough hugs together without being sticky, rolls easily, and bakes into crescents that hold their shape while staying tender. You’ll find these cookies comfortingly simple and reliably delicious.
Table of Contents
Table of Contents
How to prepare Almond Crescent Cookies
Start by setting your oven to a gentle 350°F so it’s ready when the dough is shaped. These Almond Crescent Cookies come together in a single mixing bowl, which keeps cleanup easy and kitchen time short. Cream the butter and powdered sugar until the mixture looks light and a little fluffy; this step gives the cookies a delicate texture. Then add the flour, ground almonds, and almond extract, mixing just until the dough comes together. Overworking the dough makes cookies tough, so stop as soon as the ingredients hold.
When you shape the Almond Crescent Cookies, roll small pieces of dough between your palms and curve them into crescents rather than forcing elaborate shapes. Place them on a parchment-lined sheet and give them a little space they don’t spread much but they like a bit of room. Bake until the edges take on a faint golden tint; the centers should remain pale. Let the cookies cool slightly before dusting them with powdered sugar so the coating settles without melting into the warm dough.
If you want a photo-guided step, I recommend another set of notes that show the shaping and color cues; you can compare with my step photos at this Almond Crescent Cookies variation post. Small pans bake more evenly than crowded ones, and rotating the sheet halfway through baking helps keep a uniform color. These little care tips help you get consistent results every time you make Almond Crescent Cookies.
Ingredients :
1 cup unsalted butter, softened, 1/2 cup powdered sugar, 2 cups all-purpose flour, 1 cup ground almonds, 1 teaspoon almond extract, 1/4 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy., 3. Gradually add in the flour, ground almonds, almond extract, and salt. Mix until the dough comes together., 4. Roll the dough into small crescent shapes and place them on a baking sheet lined with parchment paper., 5. Bake for 15-20 minutes or until the edges are lightly golden., 6. Allow to cool slightly before dusting with powdered sugar., 7. Let them cool completely on a wire rack before serving.
Serving ideas
These Almond Crescent Cookies make a sweet companion to afternoon tea or as a finishing touch on a holiday cookie tray. Serve a stack with a pot of black tea, strong coffee, or a small glass of milk for little ones. The nutty almond flavor bridges well with citrus flavors tootry a plate alongside candied orange slices or a scoop of lemon sherbet for a bright contrast.
For a casual gathering, arrange the Almond Crescent Cookies on a layered platter with biscotti or simple butter cookies. The dusting of powdered sugar adds a snowy, festive look that pairs well with evergreen sprigs or pomegranate seeds when you’re styling a seasonal dessert table. If you take these to a potluck, place them in paper cupcake liners so they travel without sticking together and look pretty at the same time.
You can also include them in gift boxeswrap small stacks in parchment and tie with twine. If you like a slightly deeper almond flavor, serve with a bowl of amaretto-spiked whipped cream or alongside an almond biscotti for an extra nutty assortment. For an idea that leans into Italian flavors, visit my Italian apricot-almond crescent notes which show how fruit and almonds play well together. These Almond Crescent Cookies shine on their own but also play nicely as part of a larger dessert spread.
How to store it properly
Keep your Almond Crescent Cookies tasting fresh by storing them in an airtight container at room temperature. If you plan to enjoy them within a week, a single-layer or layered sheet of parchment between the cookies prevents sticking and preserves the powdered sugar topping. Room temperature storage keeps the cookies tender; refrigeration can dry them out and dull the flavor.
For longer storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer to an airtight freezer-safe container or freezer bag. When you’re ready to enjoy them, let them thaw at room temperature the texture rehydrates nicely and the powdered sugar stays pretty if you dust them after thawing. If you prefer to freeze the dough, shape the crescents, flash-freeze on a lined baking sheet, then place them in a container. Bake from frozen, adding a couple of minutes to the time as needed. I keep a small stash of shaped dough in the freezer for last-minute trays.
Avoid stacking warm cookies in a closed container; trapped steam will soften the powdered sugar and make them less visually appealing. These Almond Crescent Cookies keep their flavor well, especially when you tuck a small piece of bread or a folded paper towel into the container to help control moisture. For step-by-step storage photos, you might peek at my tips in the amaretti and almond cookies notes, where I talk about how I save room in the freezer and keep a few servings handy for guests.
Helpful tips
Measure your flour correctly by spooning it into the measuring cup and leveling with a knife; packing flour can make these Almond Crescent Cookies dense. Use room-temperature butter so it creams smoothly with the powdered sugar and gives an airy base for the dough. When adding the flour and almonds, fold gently until just combined a light touch keeps the cookies tender.
Ground almonds vary in texture; if yours are a bit coarse, give them a quick pulse in the food processor for a finer crumb. That little step helps the Almond Crescent Cookies feel delicate rather than grainy. If you can’t find ground almonds, finely chopped blanched almonds can work in a pinch, but the texture shifts a bit. Almond extract delivers a strong flavor start with the recipe amount and add a touch more only if you love a pronounced almond taste.
Keep an eye on the oven toward the end of baking. These cookies don’t need a deep color; once the edges barely show gold, pull them out. If you want extra visual contrast, roll baked and cooled crescents in powdered sugar twice for a fuller snowy coating. When shaping, chill very soft dough for 10-15 minutes so it holds its crescent shape better on the baking sheet. Small changes yield big comfort in the finished Almond Crescent Cookies.
Recipe variations
Almond Crescent Cookies take kindly to small twists. For a citrus note, stir in a teaspoon of orange zest with the flour and almonds. The bright zest lifts the nutty base and makes the cookies lovely with a simple tea. For a chocolate touch, dip half of each cooled crescent in melted dark chocolate and let them set on parchment the contrast of chocolate and powdered sugar is an old favorite for cookie trays.
If you like filled cookies, place a small dab of apricot jam in the center of the dough before shaping into crescents; the jam bakes into a warm, sweet pocket that pairs beautifully with ground almonds. For a gluten-free version, substitute a cup-for-cup gluten-free flour blend and be mindful of texture changes; sometimes a touch more almond or a tablespoon of cornstarch helps the dough bind similarly.
For a boozy twist, brush the cooled Almond Crescent Cookies lightly with a simple syrup spiked with a tablespoon of amaretto or rum and let them dry before dusting with powdered sugar. That little soak adds moistness and flavor without making the cookies sticky. Try mixing in chopped toasted almonds for extra crunch if you enjoy a more rustic bite. These variations keep the spirit of the original while letting you tailor the cookies to your mood and the season.
Frequently asked questions
Q: Can I make these Almond Crescent Cookies ahead of time?
A: Yes. You can bake them and store at room temperature in an airtight container for up to a week, or freeze baked cookies for up to three months. For the best appearance, dust with powdered sugar after thawing so they look fresh.
Q: Can I substitute almond flour for the ground almonds?
A: Almond flour is finer and contains more oil, which can change the dough’s texture. If you use almond flour, reduce other liquids slightly and watch the dough for a softer consistency. A blend of almond flour and a touch more all-purpose flour often gives the best balance for these Almond Crescent Cookies.
Q: What if my dough seems too dry or too wet?
A: If the dough feels crumbly and won’t hold when shaped, add a teaspoon of softened butter at a time until it comes together. If it feels too sticky, chill it for 10–20 minutes; chill also helps shape the crescents. The right feel is a soft, slightly tacky dough that holds shape when rolled into crescents.
Q: Can I use different extracts?
A: Yesvanilla or a mix of vanilla and a touch of almond extract works well. Almond extract is potent, so use it sparingly to keep the classic flavor without overwhelming the dough. These Almond Crescent Cookies adapt well to small tweaks while keeping their tender, buttery character.
Conclusion
I hope these notes help you feel confident baking Almond Crescent Cookies in your own kitchen. If you want another take on the classic crescent, try this detailed Almond Crescent Cookies Recipe – An Italian in my Kitchen which shows a traditional method and a few visual steps that complement the tips here. For a well-loved, widely tested version, you can also compare with the Almond Crescent Cookies Recipe on Allrecipes to see how different bakers approach shaping and dusting. Both links make useful companions as you make this simple, comforting cookie again and again.
Print
Almond Crescent Cookies
- Total Time: 35 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delicious almond-flavored crescent cookies, perfect for tea time or holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add in the flour, ground almonds, almond extract, and salt. Mix until the dough comes together.
- Roll the dough into small crescent shapes and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the edges are lightly golden.
- Allow to cool slightly before dusting with powdered sugar.
- Let them cool completely on a wire rack before serving.
Notes
Store in an airtight container at room temperature. For longer storage, freeze the cookies in a single layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian