Almond Crescent Cookies Recipe

Buttery almond crescent cookies are seasonal favorites. Their crumbly texture, subtle almond flavor, and sweet powdered sugar coating make them an elegant cookie the whole family will love!


-1 pound unsalted butter melted and cooled (2 cups) -1 egg yolk -¾ cup powdered sugar plus about 2 additional cups for dusting -½ teaspoon fine sea salt -5-6 cups all-purpose flour -¾ cup almond flour or almond meal -1 teaspoon almond extract


Preheat oven to 325°F. Set up silicone or parchment baking sheets. Set aside.Combine melted butter, egg yolk, ¾ cup powdered sugar, and salt in a stand mixer bowl with paddle attachment.

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On low speed, slowly add 5 cups all-purpose flour. Mix slowly for 15 minutes after scraping basin sides.Add almond meal and extract. Continue low-speed mixing for 15 minutes.

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If dough is too soft to form a ball, gradually add ½ cup of flour until you can shape it in the last minutes of mixing.

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On baking trays, form 1.5-tablespoon dough crescents. Bake cookies 13-14 minutes until pale, dry, and set.Wait 5 minutes on the baking sheet

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Carefully remove each cookie from the pan and dust with powdered sugar. Be careful with fragile cookies.Cool biscuits on wire racks. Recoat cooled cookies with powdered sugar.

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Serving: 0.125pounds | Calories: 317kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 27g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg

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