Almond Crescent Cookies
Buttery almond-flour cookies bake into tender crescents with a snowy sugar finish and an optional chocolate-dipped edge.
Prep 25 min · Cook 20 min · Total 45 min · Makes 30 cookies
Ingredients
- 1 cup of butter, room temperature
- 2/3 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 2 1/2 cups of flour
- 1 cup of almond flour
- 1/4 cup of powdered sugar for sprinkling
Directions
- Cream the butter with the sugar until the mixture looks pale and airy. Blend in the vanilla and almond extracts, then add the flour and almond flour and mix until everything is thoroughly combined.
- Scoop up generous tablespoons of dough; it may feel a bit crumbly. Roll each portion into a small ball, about 1 inch across, then curve it into a crescent. Arrange the cookies on a baking sheet lined with parchment paper.
- Bake at 350 degrees F for 15-20 minutes, stopping when the cookies are just lightly golden brown. Finish with a dusting of powdered sugar.
- For a richer little extra, allow the cookies to cool, dip one end in melted chocolate, and leave them until the chocolate sets.