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Home » Desserts » Cookies & Bars » Almond Crescent Cookies

Almond Crescent Cookies

By: Rosemary Published: October 1, 2022 Updated on: December 21, 2022

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Almond Crescent Cookies, a must make melt in your mouth, shortbread type Christmas Cookie. Fast, easy and the perfect addition to your Cookie Tray. They will be the first to go!

Cookies in a green dish.

It’s already October and that means, you can start baking Christmas Cookies! 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.

Table of Contents

  • Recipe Ingredients
  • How to Roast Nuts
  • How to make Almond Crescent Cookies
      • Never Miss a Recipe!
  • How to keep cookies from spreading
  • Tips for making the best Crescent Cookies
  • How to store the cookies
  • How to freeze Almond Crescent Cookies
  • More Christmas Cookies
  • Almond Crescent Cookies
    • Ingredients US CustomaryMetric 1x2x3x
      • *I use salted butter, if you use unsalted then add 1/4 teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
      • **If you are in Italy then substitute 00 with Manitoba Flour. Flour should have at least 11.5% protein.
      • EXTRAS
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Butter – softened, I use salted butter
  • Sugar – granulated or fine sugar
  • Salt
  • Nuts – almonds, cashews, walnuts or even hazelnuts, toasting the nuts first makes them more flavorful
  • Flour – all purpose flour
  • Powdered sugar – also known as icing or confectioners sugar
Ingredients for the cookies.

How to Roast Nuts

Place nuts in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes or until they are golden brown, remove immediately from pan to cool.

How to make Almond Crescent Cookies

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 and salt. Beat on low until combined.

Making the cookie dough in the glass bowl.

 Bring dough together with your fingers. Break off small pieces and form into a crescent shape. Place on un-greased or parchment paper lined cookie sheets.

Forming the cookies and placing on the cookie sheet.

Bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar.

The baked cookies on the cookie sheet.
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    How to keep cookies from spreading

    To keep the cookies from spreading it is best to beat the butter and sugar just until combined and not creamed (of course this also depends on the type of cookie), for some cookies including some icing sugar in the mixture also keeps the cookies from spreading.

    And probably most important of all, is to use a higher protein flour with at least 11.5- 12% protein count.

    And don’t forget to chill the dough for at least 1 hour and again the cut out cookies before baking while the oven is pre-heating. Using most of these will help produce the perfect Christmas Cookies.

    Crescent cookies stacked and one broken.

    Tips for making the best Crescent Cookies

    • 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.
    • If you prefer you can make these cookies into Pecan crescent cookies, substitute almonds with pecans or even hazelnuts or walnuts.

    How to store the cookies

    The cookies should be stored in an airtight container, they will keep for up to 3-4 days at room temperature or for up to 7-10 days in the fridge.

    Cookies on parchment paper and on a white plate.

    How to freeze Almond Crescent Cookies

    To freeze the baked cookies, place them on a parchment paper lined baking sheet. Freeze the cookies until completely firm approximately 1-2 hours.

    Once the cookies are frozen, then place them in a freezer safe bag or container. They will keep in the freezer for up to 1-2 months. They can be thawed on the counter.

    You can also freeze the cookie dough, form the dough into a log or round ball, wrap well in plastic, place in a freezer safe bag. The dough will keep for up to 3 months in the freezer.

    If you wish you can form the crescents, place on a cookie sheet and freeze until firm then move them to a freezer safe container, in a single layer separated with parchment paper. They will keep for up to 3 months in the freezer, and they can be baked from frozen. They may take a minute or 2 longer to bake.

    If you can keep from eating them all,  you can also freeze them until Christmas. They make a delicious Cookie gift idea. And if you can’t wait for Christmas that’s ok too!

    If you have never tried Almond Viennese Cookies then I am telling you these are a must try. Happy Baking. Enjoy!

    Cookies on a plate.

    More Christmas Cookies

    • Split Second Cookies
    • Easy Chocolate Chip Whipped Shortbread
    • White Chocolate Almond Bars
    • Easy Cut Out Sugar Cookies
    Cookies on a snowman plate.

    Almond Crescent Cookies

    Rosemary Molloy
    Almond Crescent Cookies, made with almonds, pecans or walnuts, this melt in your mouth Christmas Cookie Recipe is a must make. Delicious!
    4.45 from 295 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Christmas Cookies, cookies, Dessert
    Cuisine American
    Servings 40 approximately cookies
    Calories 76 kcal

    Ingredients
     
     

    • 1 cup butter* softened
    • 3/4 cup granulated sugar
    • 1 pinch 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. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

      **If you are in Italy then substitute 00 with Manitoba Flour. Flour should have at least 11.5% protein.

        EXTRAS

        • ¼-⅓ cup powdered/icing sugar

        Instructions
         

        • Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper.
        • In a large bowl beat the butter until fluffy approximately 2 minutes, add the sugar and beat again for 1-2 minutes. Scrape down the sides of the bowl, add the nuts, salt and the flour, start with 2 cups and add a tablespoon at a time if needed up to 8 tablespoons. Beat on low until combined.
        • Bring the dough together with your fingers. Dough should not be dry or wet, but should hold together firmly when formed. Break off small pieces and form into a crescent shape. Place on the prepared baking sheets and bake for approximately 13-15 minutes . While the cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar.   Enjoy!

        Notes

        Remember do not ground the nuts to a powder, they should be chopped into very small bits. 
        Please note the amount of flour –  2 1/4-2 1/2 cups works for me but it seems to be too much for most. So please start with 2 cups and if the dough seems too wet add a tablespoon at a time if needed. If you do find the dough dry work some soft butter into the dough to soften it up.
        If you prefer you can make these cookies into Pecan crescent cookies, substitute almonds with pecans or even hazelnuts or walnuts.
        The cookies should be stored in an airtight container, they will keep for up to 3-4 days at room temperature or for up to 7-10 days in the fridge.
        To freeze the baked cookies, place them on a parchment paper lined baking sheet. Freeze the cookies until completely firm approximately 1-2 hours. Once the cookies are frozen, then place them in a freezer safe bag or container. They will keep in the freezer for up to 1-2 months. They can be thawed on the counter.
        You can also freeze the cookie dough, form the dough into a log or round ball, wrap well in plastic, place in a freezer safe bag. The dough will keep for up to 3 months in the freezer.

        Nutrition

        Calories: 76kcalCarbohydrates: 5gFat: 5gSaturated Fat: 3gCholesterol: 12mgSodium: 55mgPotassium: 21mgSugar: 3gVitamin A: 140IUCalcium: 8mgIron: 0.2mg
        Keyword almond crescent cookies, Christmas shortbread cookies, crescent cookies, easy Christmas almond cookies, pecan crescent cookies
        Tried this recipe?Let us know how it was!

        Updated November 16, 2016.

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          Christmas, Christmas Cookies, Cookies & Bars, Desserts, Nuts

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          1. NH says

            December 25, 2022 at 6:49 am

            5 stars
            I’ve made these cookies every Christmas for a few years now. My family and friends love them. Thank You! I like to add a half tsp of vanilla extract and almond extract each and reduce sugar to 120g.

            Reply
            • Rosemary says

              December 27, 2022 at 4:22 pm

              Hi NH, thanks so much, so glad you enjoyed them. Take care and Happy New Year!

              Reply
          2. Ann P says

            December 24, 2022 at 8:23 pm

            My cookies consistently ‘broke’ apart when baking and didn’t really looked baked when I took them out of the oven – they were soft and pliable. My oven temp is accurate, what did I do wrong? 😞

            Reply
            • Rosemary says

              December 24, 2022 at 9:17 pm

              Hi Ann, I did make a note about butter this year, that it isn’t the same quality it used to be, it’s not as much fat in it, which makes the dough dryer and crumblier. You should use a good quality name brand. Hope that helps. Take care.

              Reply
          3. Maryann says

            December 24, 2022 at 4:54 pm

            I chilled the dough for an hour and a half and now it is as hard as a rock. I didn’t freeze it. It was in the refrigerator. Do I now wait an hour or more for it to get soft? I don’t have time for that since I was going to make the cookies to bring over to my family for Christmas. I don’t understand why we would need to chill the dough if this is what happens.

            Reply
            • Rosemary says

              December 24, 2022 at 5:17 pm

              Hi Maryann, the instructions don’t say to chill the dough, I don’t know why you did. Let me know.

              Reply
          4. charlie says

            December 15, 2022 at 4:43 pm

            Can I substitute almond flour 1:1 ?

            Reply
            • Rosemary says

              December 15, 2022 at 5:14 pm

              Hi Charlie, I have never made it with just almond flour, I really don’t know how they would come out. 🙂

              Reply
          5. Ly says

            December 11, 2022 at 7:37 pm

            Hi!
            Vanilla or almond extract? Thanks

            Reply
            • Rosemary says

              December 11, 2022 at 7:47 pm

              Hi Ly, you could use either, I would say a teaspoon would be good. Let me know how it goes. Take care!

              Reply
          6. Helen Mastrangelo says

            November 30, 2022 at 7:54 pm

            found this recipe to be quick and easy.

            Reply
            • Rosemary says

              November 30, 2022 at 8:26 pm

              Hi Helen, thanks so much, glad you liked it. Take care!

              Reply
          7. Joy says

            November 20, 2022 at 8:51 pm

            5 stars
            Why isn’t there any starch in this recipe as there are in your others? It makes a difference. If so how much can I add?

            Reply
            • Rosemary says

              November 21, 2022 at 3:54 pm

              Hi Joy, I can’t tell you how much to add because this recipe doesn’t have any, and it really depends on the cookie. This was my Mom’s recipe and I can tell you it really doesn’t need cornstarch. 🙂

              Reply
          8. Linda G. says

            October 27, 2022 at 8:17 pm

            Can I make the. In a ball instead of a crescent. Crescents seem more delicate and more likely to break.

            Reply
            • Rosemary says

              October 28, 2022 at 3:04 pm

              Hi Linda, sure that would work. I hope you enjoy them. Take care!

              Reply
          9. Kristen says

            September 28, 2022 at 7:49 am

            Can you make these ahead of time and freeze them? If so how long?

            Reply
            • Rosemary says

              October 2, 2022 at 12:38 pm

              Hi Kristen, yes you can, you can freeze either the dough or the shaped cookies (be sure to freeze them on a cookie sheet until they are firm, then move to a freezer safe container, in a single layer separated with parchment paper. They will keep for up to 3 months in the freezer. Then bake from frozen. They may take a minute or 2 longer to bake. Hope that helps. Take care.

              Reply
          10. Christa says

            March 28, 2022 at 11:56 pm

            5 stars
            Our family’s favorite Christmas cookie recipe!

            Reply
            • Rosemary says

              March 29, 2022 at 8:01 pm

              Thanks so much Christa, glad you all like it. Take care.

              Reply
          11. Joann says

            January 4, 2022 at 2:00 am

            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.

            Reply
            • Rosemary says

              January 4, 2022 at 2:55 pm

              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)

              Reply
            • Mary Kaldahl says

              February 17, 2022 at 6:52 pm

              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

              Reply
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