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Almond Crescents

Buttery and delicate, these melt-in-your-mouth cookies are a wonderful holiday treat.
Prep Time 15 mins
Cook Time 15 mins
Refrigerator Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24 cookies



  • 1 cup butter
  • cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • c ground almonds
  • 1 ⅔ c flour
  • ¼ t salt


  • 1 cup confectioners sugar
  • ¼ tsp cinnamon


  • If using sliced almonds, scoop a scant ⅔ cup of almonds into your blender or food processor. Three 5-second pulses should macerate your almonds to the correct texture.
  • Cream together butter and sugar. Mix in almond and vanilla extracts before mixing in ground almonds. Work in flour and salt.
  • Divide dough in half and form into approximately 12-inch long tubes. Wrap in plastic wrap and chill dough for at least 30 minutes.
  • Preheat oven to 325 degrees F. Remove one dough log from refrigerator and cut it into one-inch pieces.
  • Roll each one-inch piece into a 3-4 inch long "snake", then form each snake into a crescent.
  • Place crescents on ungreased cookie sheet. Repeat crescent-forming procedure with the other half of your dough.
  • Bake for 14-16 minutes, or until set. Do not overbake. Allow crescents to cool on pan for 5-10 minutes before transferring to wax paper or a cooling rack.
  • While the cookies are baking, combine confectioners sugar with cinnamon. Sprinkle this mixture over the cooling cookies.
  • Allow cookies to cool completely before eating.
Keyword almond, christmas cookies, cookies