Description
Delightfully buttery and tender Almond Crescent Cookies with a delicate almond flavor, dusted with powdered sugar. These crescent-shaped cookies are perfect for festive occasions or an everyday treat, combining almond flour and all-purpose flour to create a soft, melt-in-your-mouth texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour (or finely ground blanched almonds)
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
For Dusting
- Additional powdered sugar for dusting
Instructions
- Cream Butter and Sugar: Cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, ensuring the sugar is well incorporated for a smooth base.
- Add Vanilla and Almond Flour: Mix in the vanilla extract followed by the almond flour until fully combined, giving the dough its characteristic almond flavor.
- Incorporate Dry Ingredients: Gradually stir in the all-purpose flour and salt until a soft dough forms. If the dough feels too soft to handle, chill it briefly in the refrigerator to firm up.
- Shape the Dough: Divide the dough into small logs, approximately 1 tablespoon each, then gently bend each log into a crescent shape.
- Prepare for Baking: Place the shaped dough pieces on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake the Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until the edges turn a light golden color.
- Dust with Powdered Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes, then dust them generously with powdered sugar while they are still warm to ensure good adhesion.
- Cool Completely: Transfer the cookies to a wire rack and let them cool completely before storing to maintain their crisp texture.
Notes
- Chilling the dough makes the crescent shapes hold better while baking.
- You can substitute almond flour with finely ground blanched almonds for a similar texture.
- Ensure to dust the cookies while warm for the best powdered sugar coverage.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; thaw at room temperature before serving.
