Almond crescent cookies

Prep 25 min
Total 1 hour 25 min
Plus 45 min chill time
Makes 48 cookies



1 1/4 cups
ground almonds
1 cup
all-purpose flour
1/4 tsp
3/4 cup
unsalted butter, at room temperature
1 cup


  • STIR almonds, flour and salt in a bowl.
  • BEAT butter and sugar in a large bowl, using an electric mixer on medium, until fluffy. Beat in egg yolk and almond extract. Gradually beat in almond mixture until just combined.
  • WRAP in plastic wrap, pressing into a flat disc. Refrigerate until firm, 30 min.
  • PREHEAT oven to 375F. Line 2 baking sheets with parchment.
  • SCOOP dough into heaping 1-tbsp balls. Roll each ball into a 3-in. log with tapered ends, then turn both ends inward to form a crescent.
  • ARRANGE on baking sheets and chill until firm, 15 min. Bake until lightly browned on edges, about 11 min. Let cool slightly. Gently dip warm cookies in icing sugar. Return to baking sheet to cool completely. Sift remaining icing sugar over cookies. Cookies will keep well in a covered container at room temperature for up to 1 week.
  • Visit our Holiday Cookies page for 160 recipes


Calories 65, Protein 1 g, Carbohydrates 6 g, Fat 4 g, Sodium 13 mg.

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