There’s something about a tray of Italian Apricot Almond Crescent Cookies that feels like home. I can still picture my mom standing in our Louisville kitchen, dusted with flour and smiling as she shaped each crescent with care. The scent of almonds, butter, and citrus would drift through the house long before the cookies turned golden in the oven. Those afternoons taught me that comfort doesn’t come from perfection it comes from baking something with love.
Now, when I make these Italian Apricot Almond Crescent Cookies, that same warmth fills my kitchen. The combination of almond flour, apricot jam, and orange zest gives them a bright sweetness that pairs beautifully with a hot cup of tea. They’re tender inside, lightly crisp outside, and the kind of cookie that brings people running before they’ve even cooled.
This recipe fits right in with the Italian-inspired desserts my readers adore, like the Best Easy Italian Almond Cookies (Amaretti) or my Ricotta Almond Pillows with Vanilla Sugar. Each recipe celebrates the same idea that simple ingredients can create something truly special.
These Italian Apricot Almond Crescent Cookies aren’t fussy; they’re cozy. Just a few pantry staples, a swirl of jam, and a sprinkle of powdered sugar come together in under an hour. The result? A cookie that feels both nostalgic and timeless, buttery and bright, just like the ones my mom used to make.
Table of Contents
Table of Contents
Delicate Italian Apricot Almond Crescent Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful traditional Italian cookies filled with apricot jam and flavored with almonds, perfect for any occasion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup powdered sugar
- Zest of 1 small orange or lemon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 tbsp cream cheese, softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup finely chopped almonds
- 1/3 cup apricot jam
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, powdered sugar, orange zest, baking powder, and salt.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Add the vanilla extract and almond extract, and mix well.
- Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Fold in the chopped almonds until evenly incorporated.
- Scoop about 1 tablespoon of dough, flatten it in your palm, and place a small teaspoon of apricot jam in the center.
- Fold the dough over the jam, sealing it completely, and shape it into a crescent.
- Place the crescents on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients & Key Baking Tips for Perfect Crescents
When I start making Italian Apricot Almond Crescent Cookies, I like to set out all my ingredients before I even turn on the oven. It’s a little ritual that slows the day down and fills the kitchen with that quiet kind of anticipation only baking can bring.
The ingredients list is short but powerful: all-purpose flour for structure, almond flour for that tender crumb, powdered sugar for melt-in-your-mouth sweetness, and a whisper of orange zest to brighten every bite. The softened butter and cream cheese work together to create a dough that’s rich but never heavy. When you fold in chopped almonds, the texture turns beautifully nutty soft inside with a gentle crunch on the edges.
The key to great Italian Apricot Almond Crescent Cookies is balance. You don’t want the dough too warm, or it’ll lose its shape. After shaping the crescents, I chill them on the baking sheet for about ten minutes before sliding them into the oven. That short chill helps them hold their classic crescent curve and keeps the apricot filling snugly inside.
If you love almond-based bakes, you might enjoy my Traditional Sicilian Almond Cookies or the tender Limoncello Almond Biscotti. Both share that lovely Medit
erranean flavor base sweet, nutty, and fragrant but each tells a slightly different story.
Another tip: use a good-quality apricot jam. It should be thick enough not to run during baking. Once the cookies cool, a light dusting of powdered sugar mixed with a touch of orange zest gives them a bakery finish.
These small steps chilling the dough, choosing a flavorful jam, and using real citrus zest turn a simple recipe into something special, the kind of cookie that looks delicate but tastes like pure comfort.
Step-by-Step Baking Process
Every time I bake Italian Apricot Almond Crescent Cookies, I’m reminded that simple steps done with care can turn an ordinary afternoon into something special. This part is where all those beautiful ingredients come together and your kitchen starts smelling like an Italian bakery.
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. Whisk together the all-purpose flour, almond flour, powdered sugar, orange zest, baking powder, and salt in one bowl. This mix gives the cookies their light, crumbly texture and that hint of citrus that makes the almond flavor shine.
In another bowl, cream the softened butter and cream cheese until they look pale and fluffy. That’s your foundation for a rich, tender dough. Blend in the vanilla and almond extracts the aroma alone will make your kitchen feel cozy. Gradually add the dry ingredients to the wet, stirring gently until a soft, pliable dough forms.
Now comes my favorite part folding in the chopped almonds. Their delicate crunch gives the cookies depth, a perfect contrast to the smooth apricot filling. Scoop a tablespoon of dough, flatten it gently in your palm, and spoon a bit of apricot jam in the center. Fold it over, seal it completely, and shape it into a crescent.
Place each cookie about two inches apart on your baking sheet. If your kitchen’s warm, chill the tray for 10 minutes before baking to keep their shape. Bake until the edges turn lightly golden, about 12–15 minutes. Once cooled, dust them with powdered sugar I like adding a pinch of orange zest to the sugar for an extra sparkle of flavor.
For another cozy Italian bake that pairs perfectly with coffee, try my Soft Vanilla Almond Amaretti Bites or Coconut Ricotta Cloud Cake. Both share the same comforting textures that make these crescents unforgettable.
Serving, Storage & FAQs for Italian Apricot Almond Crescent Cookies
Once your Italian Apricot Almond Crescent Cookies have cooled, they’ll look like something you’d spot behind the glass of a cozy Italian bakery soft curves dusted in powdered sugar, glimmering just slightly with hints of orange zest. I love serving these cookies alongside a fresh pot of coffee after dinner, or with an afternoon espresso when I want something small but satisfying. The sweet almond aroma pairs perfectly with warm drinks, while the apricot jam adds a bright, fruity contrast that keeps each bite interesting.
If you’re setting up a dessert tray, try pairing these with my Almond Ricotta Scones or Cranberry Pistachio Biscotti. Together, they make a trio of flavors that feel rustic and elegant ideal for holidays, showers, or a simple family get-together.
For storage, place the cooled cookies in an airtight container at room temperature for up to five days. If you want them to stay extra fresh, tuck a small piece of parchment between layers to prevent sticking. These cookies also freeze beautifully just skip the powdered sugar until you’re ready to serve. Thaw them at room temperature, then dust lightly for that just-baked look.
FAQs
Q: Can I use another type of nut instead of almonds?
A: Yes, you can try using chopped walnuts or pecans if you prefer.
Q: Is it necessary to use cream cheese?
A: Cream cheese adds richness, but you can substitute it with more butter if needed.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days before baking.