Almond Crescent Cookies
"These traditional cookies will almost melt in your mouth. To get the proper consistency in these cookies, make sure the almonds are finely ground, not chopped!"
photo by Jubes
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
45 cookies
ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 2 1⁄3 cups all-purpose flour
- 1 cup ground almonds
- 1 cup powdered sugar
directions
- Preheat oven to 350 degrees F.
- Spray several cookie sheets with cooking spray.
- With a mixer, beat the butter with sugar until light and fluffy.
- Add vanilla extract and almond extract, beat until incorporated.
- Stir in the flour and almonds. Work flour mixture into a firm dough.
- Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
- Place on greased cookie sheets and repeat until all dough is used.
- Bake 12-15 minutes or until light brown.
- Sift powdered sugar into a small shallow bowl.
- While the cookies are still warm , roll the crescents in the powdered sugar.
- Cool on racks.
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Reviews
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i added a little more (under 1/4 cup) of flour and a little less of the almond flavoring. I used slivered almonds. They were a hit this past Thanksgiving.
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I'm getting cookie crumbs on my keyboard and a fine dusting of 10x over everything. Good cookies! No eggs, no salt, no baking powder or soda---I thought maybe these were going to just crumble away. But no worries---they are almost crunchy on the outside and then lovely and soft within. I made mine a little larger--about one and half ounces of dough in each and had a yield of 23 nice sized crescents. I have to lock these away or give them away before I eat them myself. -
I made these for a friend who can’t find the Salerno Almond Crescents anymore and she said they were amazing! Absolutely melt in your mouth. I think the key was take out at 11 min and roll immediately in powdered sugar
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This is a wonderful recipe! I loved that the dough was so stiff and easy to work. This is just what I was looking for, to re-create my Grandmother's lost recipe Delicious. Thank you for posting this -
They were not the classic buttery almond crescents, but they certainly tasted good!
see 6 more reviews
Tweaks
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i added a little more (under 1/4 cup) of flour and a little less of the almond flavoring. I used slivered almonds. They were a hit this past Thanksgiving.
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There's something wrong with this sentence 'shape a long in the middle is thicker than both ends.' It doesn't make sense . -
Added local fresh orange honey from our bee keeper
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
