Almond Crescent Cookies - Little Sunny Kitchen

Prep Time 15

Cook Time 10

Total Time 25

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

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.