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.
They turned out amazing and very light
Hi Maggie, thanks glad you enjoyed them.
Than you for the great recipe! I ended up using 2 cups of flour and baked the cookies for 18 minutes. I am at 5,331 feet above sea level and I usually have to adjust my recipes.
Thanks Betty for letting me know and glad you enjoyed them.
I have been making them for a very long time. One of my favorites.
Merry Christmas, hope you have a very Happy Holiday season.
Anna
Hi Anna, thanks so much, Happy Holiday Season to you too.
Delicious! Great recipe . Make sure not to overcook or they will be too hard.
Hi Chiropam, thanks so much, glad you enjoyed them.
Hi, can I use Almond flour instead of regular flour?
Hi Sue, no sorry almond flour does not work. I tried it once and the dough didn’t come together and they were really flat.
My Ukrainian grandmother, 96, made cookies just to these every Christmas.
I never made them myself, until today.
We soaked raw almonds over night and peeled them for this recipe this morning and added a vrry tiny splash of Almond Extract for flavour enhancement.
The final mix was crumbly, but I was able to form the crescent shapes with my hands.
With care, I was able to tumble them in a bowl of icing sugar right out of the oven.
Best enjoyed fully cooled (and even shortly out of the freezer if my memory serves me correctly!).
I haven’t had one of my grandmothers cookies since I was a teenager.. and I miss her baking, but really thrilled to have successfully made these crescent cookies that will now be staple recipe every year.
Thank you!
Hi Jen, thanks so much, if you find them too crumbly you can add a little extra butter. Glad I was able to bring back some beautiful memories.
I don’t know what a pinch of salt is??, So are you using salted butter? and how much salt?
Hi Myra, a pinch of salt is “is the tiny bit you pick up between the tip of your index finger and thumb. If you were to measure a pinch, it would be between 1/16 and 1/8 of a teaspoon”, I use salted butter, but if you use unsalted add 1/4 teaspoon of salt. Hope that helps.
So, we do not need to chill the dough? I am new to successful cookie making. My cookies never came out at all until a couple of years ago when I started chilling my dough. I just want to make absolutely sure that I don’t need to do that before I make them.
Hi Claire, this dough doesn’t need chilling. Let me know how it goes.
These are amazing, tender and delicious! I made then pretty close to the recipe with one exception. I followed the advice of another poster and added 1t vanilla and 1t water. The dough came out perfect. Squeeze a tablespoon of dough in the palm of your hand and it’s almost a crescent. I had trouble rolling in powdered sugar so I lined them up on a cooling rack and sprinkled the sugar over the cookies using a sieve. Definitely a keeper, thank you!
Hi Lynda, thanks glad you like them and I think I will try with the vanilla and water too. Thank you for letting me know. Have a great weekend.
These cookies are awesome. I make them all year, not just as Christmas. I add 1/4 teaspoon almond flavouring which just intensifies the wonderful flavour.
Hi Joanne, thanks I agree, anytime of the year is good for me too! Good idea with the almond flavouring. Have a wonderful Sunday.
Have made these 2 yrs in a row for Christmas. Both times they flatten into a vague shape. We live in northwestern USA. Does climate make a difference? We’re about ready to rename them because they’re good but certainly not crescents. Any ideas?
Hi Ces, I had the same problem here in Italy for years and then my daughter made them in Toronto and they were perfect, I discovered it was the flour. You need a high protein content flour 12% or more. Let me know if that works. 🙂
Thank you for that query, and response; mine also spread too much during baking. You mentioned they need a high protein content flour: this makes perfect sense to my situation, as I used a light flour with low protein. I will go with regular AP on this next batch. Other than that, everyone loved these – the flavor and consistency was just perfect! ‘Will definitely be making these throughout the year…thank you!!
Hi Christina, Yes it’s true flour has a lot to do with it especially cookies when baking. 🙂
I just made these,I added some cinnamon,they are scrumptious!
Hi Francesca, thanks so much, good idea with the addition of cinnamon. Have a great week.
Easy to make and oh so delicious!!
Hi Diane, thanks so glad you enjoy them. Have a great weekend.
Hi Diane, so glad you enjoyed it. Have a great weekend.
What brand of butter is best and is unsalted?
Eliza
Hi Eliza, I just use regular butter (salted) sorry but I cannot find unsalted in Italy. 🙂
Thank You, gonna try them today☺
Hi Eliza, thanks hope you enjoy them. Happy New Year.
Very easy to make, even for a beginner. I just made these crescent cookies, the only problem I had was just a little to big, got 35 cookies.no breakage if let sit in power sugar to cool down. Great recipe,great taste. Judy
Hi Judy, thanks so glad you enjoyed them. They are one of our favourites. Have a great week.
These were amazing! Just like I remembered from childhood!
What do you put them in to freeze them – hard container? Freezer bags?
Thank you so much for sharing this wonderful recipe!
Hi Sherri, your welcome so glad you enjoyed them. I usually freeze them in a hard container the has a tight fitting lid, although I have frozen them in freezer bags, so both work.