Almond Crescents made with ground almonds, flavored with vanilla and dusted with powdered sugar. These buttery crescents are crisp on the outside and tender on the inside. They’re perfect snowy cookies for the holidays!
When I was child, my grandma used to bring over a basket of seasonal treats around the holidays. Tucked among the goodies, there would always be a box of almond crescents.
As soon as I catch a whiff of that sweet almond scent I’m transported back to those happy times.
So I was thrilled when OXO chose me to bake Almond Crescents from Dorie Greenspan’s upcoming cookbook Dorie’s Cookies. After tasting these crescent cookies, I can’t wait until it releases on October 25!
OXO was generous enough to send some products to assist with the baking of these cookies. They will also make a donation towards their $100,000 commitment to Cookies for Kids’ Cancer during Pediatric Cancer Awareness Month, an organization I’ve contributed to in the past with my Brown Sugar Shortbread Cookies.
These cookies have a wonderful buttery taste and are not too sweet. Their shortbread-like consistency makes them a perfect pairing with a hot cup of coffee or tea.
As you will see in the recipe, they can be flavored with a strong or light almond flavor, depending on your preference (strong all the way for me!).
Start by creaming butter and sugar. I used the Illuminating Digital Hand Mixer which has digital controls to increase or decrease speed.
I love it because it’s lightweight and lights up when you turn it on, which really drives out shadows that tend to gather at the bottom of large bowls.
When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.
I used a scoop to perfectly portion the cookies into tablespoon-sized balls. When I make them for the holidays (these are so going on my cookie platter!), I plan on making cute little crescents about half the size.
They’re easy to shape in any size. Simply roll the balls into ropes and curve together in the shape of a crescent.
They don’t spread out much, so I was able to get a lot on one Non-Stick Pro Cookie Sheet. I usually use parchment paper on my cookie sheets, but it wasn’t needed.
The textured pattern ensures even baking and helps the cookies from spreading – my two most important requirements for a baking sheet!
The oversized edge makes it easy to slide in and out of the oven.
After baking, sprinkle them with powdered sugar. This was my favorite part and I was so excited to use the Baker’s Dusting Wand.
The half solid, half perforated globe opens and closes with a quick twist to prevent clumps and messes.
I will be using this to dust everything with pumpkin spice, cocoa or powdered sugar from here on out, but you can also use it to cleanly and evenly dust baking pans with flour.
I hope you will love this recipe as much as I do and happy baking!
PIN FOR LATER!
- 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
- ½ cup (100 grams) sugar
- ½ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ to ½ teaspoon pure almond extract, to taste (optional)
- 1¾ cups (238 grams) all-purpose flour
- 1⅓ cups (133 grams) almond flour
- Granulated or confectioners’ sugar, for coating
- Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
- Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
- Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
- Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool.
- The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.