Description
Delight in these tender and buttery Almond Crescent Cookies, perfectly shaped into crescent moons and dusted with a light coating of confectioners’ sugar. These cookies combine the rich flavors of almond extract and almond flour with a traditional buttery dough, making them a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup almond flour
- ¼ cup confectioners’ sugar (for dusting)
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a large half-sheet baking pan with a silicone baking mat or parchment paper and set aside to prepare for baking.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer on medium speed to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2 minutes.
- Incorporate extracts and flours: Lower the mixer speed and add the vanilla and almond extracts. Mix until well combined. Gradually add the all-purpose flour and almond flour, beating until the dough comes together. It may be crumbly at first, but continue mixing until it forms a smooth dough.
- Shape the cookies: Using a medium cookie scoop, portion out about 1 tablespoon of dough. Roll it into a 1-inch ball with your hands, then shape it into a crescent or half-moon shape. Place the shaped cookies on the prepared baking sheet, spaced about an inch apart.
- Bake the cookies: Bake in the preheated oven for 15 to 20 minutes, or until the cookies turn a light golden brown color at the edges.
- Cool and dust: Let the cookies cool on the baking sheet for 5 minutes. Then, using a sifter or fine mesh sieve, dust the tops of the cookies with confectioners’ sugar.
- Final cooling: Carefully transfer the cookies to a wire cooling rack to cool completely. If desired, dust with additional confectioners’ sugar before serving.
Notes
- Store cookies in an airtight container or cookie tin at room temperature for up to 4 days. Placing each cookie in mini cupcake liners can prevent smudging.
- To extend shelf life, store cookies in the refrigerator for up to 10 days.
- For best results, use room temperature butter to ensure proper creaming with sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
