Almond Crescent Cookies
Almond crescent cookies are a classic Christmas cookie recipe. Soft, buttery, and full of nutty almond flavor, they will undoubtedly be a favorite on your holiday cookie platter. Additionally, to make them even better, they get a dip in dark chocolate (or even white chocolate) and a coating of festive sprinkles, colored sugar, or chocolate chips. Plus, keep reading to get a gluten free version of these Almond Crescents too!
Almond crescents are my favorite cookies to make and eat at Christmas, so felt I had to share this recipe. I originally found this recipe in a Treasury of Christmas cookbook I picked up in the clearance section of Barnes & Noble back in the day. While I pretty much make it the same way, I do use extra chocolate and probably a few more sprinkles than they recommend.
I mean, more sprinkles and more chocolate is always better!
How to make almond crescent cookies…
- Before getting started, you need ground almonds for this recipe. Either purchase a package of almond meal, or what I have usually done is just place almonds in a food processor and pulse until ground into a coarse meal.
- First, preheat your oven to 350°F.
- Cream the butter and confectioners sugar until light and fluffy using a stand mixer or hand mixer, then gradually add the flour.
- Finally, stir the almonds into the dough.
- Chill the dough in the refrigerator until it is firm enough to handle.
- Roll about a tablespoon of dough into a ball, then form into a crescent shape. Place crescents on a baking sheet. They only puff and spread slightly so you don’t have to space them out a lot.
- Bake for about 15 minutes, then cool on a wire rack.
- While some people prefer to just toss these cookies in powdered sugar, I prefer to dip them in melted dark or even white chocolate. then decorate with sprinkles.
Can you make gluten free almond crescent cookies?
Yes, if you use Bob’s Red Mill 1-to-1 Baking Flour, almond crescents turn out amazingly delicious. It’s an exact substitution in this recipe, but you can get all the details in this Gluten Free Almond Crescent Cookies recipe. As always, check your other ingredients to ensure there is no cross-contamination. Usually butter, powdered sugar, and almonds are not an issue, but be sure your chocolate and sprinkles are from gluten free sources.
What are some other classic Christmas cookie recipes?
- Snowball Cookies
- Crackly Gingersnaps
- Perfect Chocolate Chip Cookies from Spend with Pennies
These are definitely some of the Best Christmas Cookies for Kids.
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What do you need to make Almond Crescent Cookies?
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BAKING SHEETS – This recipe uses such simple ingredients and basic techniques that honestly, the most important thing to have is a good baking sheet. I love these NordicWare baking sheets. They are lightweight but sturdy, and the light colored finish and ideal thickness helps ensure the cookies don’t brown too much.
CHRISTMAS SPRINKLES – Naturally I have to mention sprinkles. I truly think sprinkles are what make these cookie my favorite. Honestly, I love a nice, thick coating of nonpareils, but some people like the classic jimmies, coarse sugar, or other festive designs. That’s why I always have this Wilton Holiday Sprinkles Assortment in one container. Just open the different sections to pour out your favorite. My kids love using this when they make Sugar Cookie Bars.
Almond Crescent Cookies Recipe
These almond crescents are my absolute favorite Christmas cookie recipe. Slightly nutty, buttery and crisp, but still soft, the texture is perfect. They absolutely melt in your mouth. Oh, and then they are dipped in chocolate and sprinkles! It really doesn’t get much better. Friends, family, and even Santa will love them with a glass of milk or hot mug of tea or coffee. Be sure to add them to your holiday baking plans. They always look so pretty on a Christmas cookie platter.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Almond Crescent Cookies
- 2 cups unsalted butter, softened
- 1 cup powdered sugar
- 4 cups all purpose flour
- 1 cup ground almonds (you can uce almond meal from a package or place almond in a fod processor and pulse to grind them up)
- 8 oz. dark chocolate, milk chocolate, and/or white chocolate
- sprinkles, colored sugar, mini chips, etc.
- Preheat oven to 350°F.
- Place butter and sugar in large bowl or the bowl of your stand mixer, and cream together at medium high speed.
- Reduce speed to low and gradually add flour.
- Stir in nuts.
- Refrigerate dough for about 15-20 minutes, or until easier to handle.
- Using about 1 Tablespoon dough for each cookie, shape into crescents, and place onto baking sheets.
- Bake 12 to 15 min. or until lightly browned.
- Cool on baking sheets 2 or 3 minutes, then transfer to wire racks to cool completely.
- Melt chocolate in the microwave or over a double boiler.
- Dip one end of each cookie in chocolate, then decorate with sugar, sprinkles, etc., as desired.
- Place cookies onto wax paper until chocolate is firm.
Originally published on Dec 14, 2012