Description
Delightful almond crescent cookies with a tender, buttery texture and a light dusting of powdered sugar. These classic cookies combine all-purpose and almond flours, providing a delicate nutty flavor perfect for any occasion or holiday treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
For Dusting
- Extra powdered sugar
Instructions
- Cream butter and powdered sugar: In a large mixing bowl, beat 1 cup of softened unsalted butter with 1/2 cup powdered sugar until the mixture is light and fluffy, indicating good aeration and a smooth base for the dough.
- Add vanilla and almond flour: Mix in 1 teaspoon of vanilla extract followed by 1 cup of almond flour. Stir until these ingredients are fully incorporated, creating a rich, nutty flavor base.
- Incorporate dry ingredients: Gradually add 2 cups of all-purpose flour and 1/4 teaspoon salt to the mixture. Combine thoroughly until a cohesive dough forms, ensuring even distribution of all components.
- Shape the cookies: Scoop approximately 1 tablespoon of dough and gently shape each portion into crescent shapes. Arrange them spaced evenly on a parchment-lined baking sheet to prevent sticking and promote even baking.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the shaped dough for 12 to 14 minutes, or until the bottoms turn a light golden brown, indicating they are perfectly baked but still tender inside.
- Cool and dust: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. While still warm, dust the tops with extra powdered sugar for a festive and sweet finish.
Notes
- Ensure butter is softened but not melted for a proper dough consistency.
- Use parchment paper to prevent cookies from sticking and to facilitate clean removal after baking.
- Almond flour adds a nutty flavor and tender texture; do not substitute with other nut flours for best results.
- Store cookies in an airtight container at room temperature for up to a week.
- For a variation, try rolling the crescents in finely chopped almonds before baking.
