Almond Crescent Cookies
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!
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.
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
How to Roast Nuts
Place the nuts in a single layer on an ungreased baking / cookie sheet. Bake in a preheated 350F/180C oven for 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.
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.
Bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar.
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.
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.
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!
More Christmas Cookies
- Split Second Cookies
- Easy Chocolate Chip Whipped Shortbread
- White Chocolate Almond Bars
- Easy Cut Out Sugar Cookies
Almond Crescent Cookies
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
Nutrition
Updated November 16, 2016.
Can the dough be frozen ?
Hi Valerie, yes you can I did a small post on freezing https://anitalianinmykitchen.com/my-moms-best-christmas-cookies-and-bars/freezing-cookies-and-bars/ . Hope it is helpful.
May blanched almonds be used instead of raw?
Hi Denise I think that would work, as long as they are finely chopped. 🙂
Could I replace the flour with almond flour? I loved these cookies! But wanted to make them for a friend who’s on a keto diet.
Hi Lillian, I have never made it with anything other than all purpose flour, you could try it and see (maybe half the recipe to try it out) Hope that helps. Have a great week.
Can a sugar substitute be used ?
Hi Ann, I have never made these with a sugar substitute so I can’t say, but if you want to try it let me know how it turns out. 🙂
I’d just like to say, I have no suggestions or questions about quantities. Your recipe is fantastic and I’m honourd you shared it and would never presume to change your recipe.
Hi Debbie, thanks so much, so glad you like it.
I just msde these i used exact recipe exvept i used 2 c.of flour and they were too sweet can the sugat be reduced. Can i use icing sugar instead of granulated
Hi Ang, you could use less sugar, but cut back a bit on the flour (add extra if needed), I don’t know about the icing sugar because this recipe has always been made with granulated sugar. Hope that helps.
Hi Laura do you need to use self raising flour or plain. Thanks in advance. Gracie
Hi Gracie, just regular all purpose flour. 🙂
Would self rising still work?
Hi Jessica, I don’t think so you need a flour with a high protein percentage, or they will go flat. Hope that helps.
My mom made Crescent Cookies every year at Christmas time.
Mom’s recipe called for a teaspoon of vanilla and a tablespoon
of water that I feel keeps the dough from being crumbly and of
course the extra flavor with the vanilla. I make these anytime of the year. I get asked to make them by friends all the time. I no longer shape them into crescents, I either roll the dough into small balls. I make Jerky with a “Jerky Gun” it has a small attachment for making sticks. I sometimes use this by making a straight line of dough the length of my cookie sheet then cut them in sections before baking them.
Hi Laura, great idea and I think they are great anytime of the year too!
This is the way I made crescent cookies or just roll into small balls ,
Yummy 😋
It may be obvious to others but I was wondering, is it 3/4 c of almonds then chop or 3/4c of chopped almonds?
Hi Wendy, it’s 3/4 cup already chopped almonds. Hope that helps. And I hope you enjoy them. 🙂
I’ve made these for 45 years Evil Grandma Nancy’s recipe lol We use 2 cups flour but no other difference..I’m making some right now with no nuts as I have none and was dying for cookie !!
Every Christams we had these and i make them in honor of the elders who are all gone now…I once found my mother with her face on the plate licking crumbs ..lol GOD she love3wd these cookies!!
Thanks!
Haha your Mom that would be me too and how nice in honour of the elders. I’m sure these are good too even without nuts. Have a great week.
This is the exact recipe my grandmother gave me over 50 years ago. She taught me to roll the dough out on the counter to about 1/4 to 1/2 inch thick, then using the drinking edge of a juice glass cut the cookies into a crescent moon shape. These cookies do not change shape or size so you can place them fairly close together on the pan. Would not be Christmas without them.
Hi Suzanne, what a great idea with the juice glass! They are one of my favourites and you are right, Christmas without Crescents just isn’t right. Have a great week.
Our family recipe has been lost, so I’ve been trying recipes for thec last few years hoping to find “the one.” This is it! They baked perfectly, melted in our mouths, very delicate and not overly sweet. Very nice, thank you!
Hi Carron Ann, so glad you found “the one” this recipe is so old, they were always one of my favourites. Have a great week.
I made these almond cookies for Christmas and they were amazing. I want to make more for the New Year.
Thank you for sharing this simple and tastey recipe.
Hi Nina, thanks, so glad you enjoyed them and Happy New Year.
My family loved these! Even my picky kid who doesn’t like nuts. I added 1/2 teaspoon of vanilla and only need 1 1/4 cup of flour. I had no trouble with the dough it was perfect. These cookies are very easy to make and we will be making them every Christmas.
Hi Lori, so glad you enjoyed them and your picky kid. I have one of those and she loved them too. Merry Christmas.
Can I substitute butter for margarine or do half butter half margarine?
Hi Gina, I have only made them with butter, but I would suggest half and half if you must. 🙂
We love these! Super simple and easy to make! Thank you so much for sharing this recipe. My husband said I made the first batch a bit too big. Even though we can’t stop eating them! Lol I think I’ll make smaller sized cookies next time. Maybe closer to one or two bites then three or four bite sized cookies. Thanks again Awesome recipie!
HI Newanna, so glad to hear you enjoyed them. I make them into smaller cookies also. Have a wonderful Christmas.
Hi Rosemary, I tried this recipe and used all three kinds of nuts that I ground up together. That may have been my mistake. Anyway they all flattened out and got really crumbly after baking at 350 for 13 minutes. Do you have any thoughts as to how to prevent this in the future?
Hi Ashlin, the only thing I can think of is you ground the nuts too fine, they should be finely chopped not ground to a powder (because you need the moisture from the nuts). If you do make them again, maybe cut back on the flour to start, add 2 1/4 cups and if more is needed then add a tablespoon at a time (up to 4 tablespoons). Let me know.