Tender, buttery Almond Crescent Cookies are a lovely and delicious treat for the holidays that are easy to make and always a Christmas cookie favorite!
Almond Crescent Cookies are a classic shortbread-style Christmas Cookie that is sometimes called “Viennese crescents”. This cookie recipe is based on an old-fashioned Austrian Christmas cookie, and it’s easy to make and delicious no matter what country you’re in!
Almond flour, chopped almonds, and almond extract make sure that these crescents are decidedly almond flavored, and the generous dusting of powdered sugar makes them appear fluffy and snowy, perfect for all of your winter activities.
Other desserts that are coated in powdered sugar for you to try include homemade cannoli, Italian wedding cookies, and Polish kolaczcki cookies.
Why You’ll Love This Recipe
You’ll love the simplicity of this almond cookie recipe. Just a few, common ingredients and straightforward steps mean that your almond crescents will be quick and easy to make.
And, you don’t need to chill the dough before baking these, so you’ll save even more time on your holiday baking checklist!
Almond crescents are a must-have on any Christmas cookie tray, or holiday party spread. They’re also delicious outside of the winter season, and make a lovely treat with a cup of coffee or tea.
Key Ingredients for Almond Crescent Cookies
Here’s what you need to make this classic favorite cookie recipe:
- Butter: Be sure to use unsalted butter to give these cookies their rich and creamy texture and flavor. Allow the butter to come to room temperature so that it’s soft before you start mixing up the dough.
- Sugar: Granulated sugar is used to sweeten the dough, and powdered sugar adds a fluffy snowy finish to the crescent cookies after they’re baked.
- Almond Flour: The structure of this cookie dough is made from both all-purpose wheat flour and finely ground almond flour.
- Almonds: I list these as optional in the recipe, but I really like how these add additional crunch to the crescents.
- Vanilla and Almond Extracts: These are almond cookies, so the almond extract is a must!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Almond Crescent Cookies
- Make the Cookie Dough: Use your stand mixer to cream the butter and granulated sugar together. Add the vanilla extract and almond extract and mix again. Next, add the almond flour and half of the AP flour. Mix until smooth. Add the remaining flour and continue mixing until a crumbly dough forms. If you’re adding extra almonds, mix them in last.
Tip!
Don’t worry if the dough seems dry! As long is it sticks together when you pinch it, it’s good to go.
- Shape the Crescents: Take a heaping tablespoon of cookie dough and roll it into a cylinder. Gently bend and pinch it into a crescent moon shape. Do the same with the rest of the dough.
- Bake: Place the crescents onto a parchment-lined baking sheet at least 1 inch apart. Bake at 350°F (180°C) for 8 to 10 minutes, or until the cookies have puffed up and are lightly golden on the bottom.
- Add Powdered Sugar: Remove the cookies from the oven and immediately sprinkle them generously with powdered sugar while they’re still hot. Then allow them to cool completely. Once they’ve cooled, they are ready to serve, or store if needed.
Recipe Tips
- Troubleshooting the Dough: The dough will be crumbly, but should be workable. If you find that you aren’t able to roll the dough into shape, you can add a small amount of milk or almond milk to the dough to give it some extra moisture.
- Make Ahead: Mix the dough for almond crescents and store it in the refrigerator for up to 1 day or in the freezer for a month or two. Allow the dough to thaw all the way to room temperature before shaping and baking the cookies.
- Add Powdered Sugar: You want to add the sugar to still-hot cookies so that it melts in and adheres better. If after storing you find that too much of the sugar has melted, feel free to add a fresh dusting before serving.
Storing Tips
Store the baked cookies in an airtight container. At room temperature they’ll stay fresh for up to a week, or they can be frozen for up to 3 months.
Recipe FAQs
Can I use different nuts in this recipe?
Of course! You should still use the almond flour, but replace the chopped almonds with the same amount of chopped cashews, pecans, hazelnuts, or walnuts. You can leave the almond extract, or replace it with vanilla extract if you prefer.
How Do I Keep Almond Crescents from Breaking?
It’s important to handle these cookies gently! They are sturdy in some ways, but also delicate. Some recipes will suggest that you pick up each cookie to roll it in powdered sugar. I find that I tend to break the cookies that way. Instead, leave the crescents on the tray and add the powdered sugar directly to them.
Are Almond Crescents Gluten Free?
While this recipe calls for almond flour, it also requires regular all-purpose flour to provide structure to the dough. I haven’t tested the recipe with all-purpose gluten-free baking flour, but I do expect that it could work very well. If you try it, please report back!
Can the Dough be Frozen?
Yes! I suggest forming the dough into crescent shapes before freezing it on a sheet tray. Once the cookies are fully frozen, remove them to a zip-top bag and store in the freezer for up to 3 months. When you’re ready, bake the cookies as directed, adding an extra minute or two to the bake time if needed.
Can This recipe be doubled?
Yes, the recipe for almond cookies doubles and triples quite well. Feel free to make as many cookies as you need this holiday season.
More Holiday Treat Recipes
All Christmas Desserts →
These classic and well-loved Almond Crescent Cookies will look so pretty on your Christmas Cookie Platter this year! Don’t forget to Pin the recipe to save it for next year too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Almond Crescent Cookies
Ingredients
- 1 cup (225 g) unsalted butter softened to room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups (180 g) almond flour
- 2 cups (240 g) all purpose flour
- ½ cup (55 g) finely chopped almonds optional
- ½ cup (120 g) powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C), or 160° fan oven. line two baking sheets with parchment paper or silicone baking mats and set aside
- In a large bowl, cream together the butter and sugar until light and fluffy (2-3 minutes). Add the vanilla extract and almond extract and mix again.
- Mix in the almond flour and about half of the flour until smooth. Add remaining flour and mix until the dough forms together. It may look a bit crumbly in the bowl but should stick together when pinched
- Add the chopped nuts if using and mix again. Using a heaping tablespoon of dough, roll into a cylinder and then gently bend and pinch into a crescent shape. Place on the prepared baking sheet at least 1 inch apart.
- Bake in the preheated oven for 8-10 minutes, or until the cookies have puffed and are lightly golden on the bottom.
- Immediately sprinkle with powdered sugar while still hot from the oven, then allow to cool completely
Notes:
- Troubleshooting the Dough: The dough will be crumbly, but should be workable. If you find that you aren’t able to roll the dough into shape, you can add a small amount of milk or almond milk (a few drops at a time) to the dough to give it some extra moisture.
- Make Ahead: Mix the dough for almond crescents and store it in the refrigerator for up to 1 day or in the freezer for a month or two. Allow the dough to thaw all the way to room temperature before shaping and baking the cookies.
- Add Powdered Sugar: You want to add the sugar to still-hot cookies so that it melts in and adheres better. If after storing you find that too much of the sugar has melted, feel free to add a fresh dusting before serving.
- Storage: Baked cookies will stay fresh for 1 week at room temperature or 3 months in the freezer, in an airtight container.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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