Almond Crescent Cookies, a must make melt in your mouth, shortbread type Christmas Cookie. Fast, easy and the perfect addition to your Cookie Tray.
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Almond Crescent Cookies
Almond Crescent CookiesI woke up this morning and I thought “5 1/2 weeks until Christmas”! So what does that mean? Besides decorating and gift buying. Unless you are like me and Last Minute works just fine, thank you very much!
Except of course for cookie baking. I like to get my cookies made and in the freezer. And yes these Almond Crescent Cookies which she always called Viennese Crescents, are another Delicious Christmas Cookie Recipe thanks to my Mom.
Every year without fail she would bake up Whipped Shortbread (sometimes she would add chopped nuts instead of chocolate chips), Classic Shortbread, Hello Dollies (or also known as 7 layer bars).
And my own personal favourite, Coconut Jam Squares, these are an amazing bar cookie. I could eat a whole pan of those ! And of course these yummy melt in your mouth Crescent Cookies.
I can remember coming home from school and there she would be baking, boxing and freezing. Of course I would have to have a taste before they were boxed.
And to tell the truth frozen cookies tasted pretty good too!
These Almond Crescent Cookies are really easy and quick to make, no refrigerating the dough. Just whip the butter until fluffy beat in the sugar.
Add the rest of the ingredients, bring it all together to form a dough. Shape into the crescent form and bake for about 15 minutes. Then when they are still warm roll in some icing/powdered sugar.
If you can keep from eating them all, you can also freeze them until Christmas. They make a delicious Cookie gift idea. The Italians love them.
And if you can’t wait for Christmas that’s ok too!
What you need to make these Almond Crescent Cookies
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I use a Hand Mixer to beat the butter and sugar. And these non stick Baking Pans are perfect. And these cute Gift Boxes are great for gifting homemade baked goods.
If you have never tried Almond Viennese Cookies then I am telling you these are a must try. Happy Baking. Enjoy!
***Remember do not ground the nuts to a powder, they should be chopped into very small bits. Place the nuts in a plastic bag and smash them with a rolling pin, this works well.
***Please note the amount of FLOUR, 2 1/2 cups worked for me but it seems to be too much for most. So please start with 2 – 2 1/4 cups and if the dough seems too wet add a tablespoon (up to 4-8) at a time if needed. If you do find the dough dry work some soft butter into the dough to soften it up. Sorry for any inconvenience. This is an amazing cookie recipe, that I really want to work for everyone. Merry Christmas and Happy Holidays to all.
Almond Crescent Cookies
Ingredients
- 1 cup butter*
- 3/4 cup granulated sugar
- 1 pinch salt (if you use unsalted butter add 1/4 teaspoon salt)
- 3/4 cup finely chopped fresh almonds, walnuts or pecans
- 2 -2 1/2 cups all purpose flour ** (if you are in Italy substitute all purpose with Manitoba Flour)
*I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
Instructions
- Pre-heat oven to 350° In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) ) and salt. Beat on low until combined.
- Bring dough together with your fingers. Break off small pieces and form into a crescent shape. Place on un-greased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar. Enjoy!
Nutrition
Christa says
Our family’s favorite Christmas cookie recipe!
Rosemary says
Thanks so much Christa, glad you all like it. Take care.
Joann says
I tried to make these cookies gluten free with tapioca flour and it didn’t work out well. Can you advise of a GF option.
Rosemary says
Hi Joann, I really don’t have any idea on using gf flour, I don’t bake with it. Have you tried a GF all purpose flour? a lot of brands sell them (eg. Bob’s Red Mill)
Mary Kaldahl says
I used Pillsbury GF all-purpose flour for my rollout sugar cookies recently, and the dough held together nicely, so I think
it should work well with this almond crescent cookie recipe. Good luck! Mary K. from NC