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 I use whole almonds with the brown skin on or should I use blanched almonds?
Love these, and thank you for the recipe!
Hi Deborah, you can use either whichever you prefer. Thanks glad you like them. Take care.
Delicious!
I’ve been looking for these cookies for a long time I love them. Thank you for sharing. You made my day
Thanks Dolores, glad I could make your day! Have a wonderful Sunday.
Needed something sweet tonight and had these simple ingredients at home. I had shaved almonds in my freezer and toasted them on the cookie sheet before putting in my blender. Added amazing nutty taste! A few I drizzled with some chocolate!!!!
Hi Elaine, thanks so much great idea with the almonds and chocolate. Have a great weekend.
Can I use vegan butter that comes in hard sticks for the butter?
Hi Kim I have never baked with vegan butter so I can’t really say. Although I read that it is possible. If you try it let me know how it goes.
I can never get these to form without crumbling. But, taste fabulous.
Hi Tammy, then next time add less flour, because they shouldn’t crumble like that. Let me know if you try again.
I really wanted these to work but they are a bit of a disaster lol. I used high protein, AP flour and started with 2 cups of flour, which immediately felt like too much.
I tried adding some vanilla and water (1/2 tsp each) and the dough came together better so I thought I was good to go.
And then I put them in the oven and they totally fell apart. Like we have a baked pile of goo lol.
Pretty frustrating. I’m glad others have had better luck. If anyone has any ideas as to what happened, I’m all ears.
Hi Larissa, I just made these again the other day for Christmas and I used 2 cups of flour and it came together perfectly. Maybe you didn’t combine it enough.
I loved these and gave them to friends and family.
Can I use almond flour for this recipe?
Hi Mia, no sorry it won’t work with almond flour, they just go very flat.
Hello Rosemary, I made these last night, they turned out great. Used only two cups of flour.
Delicious, easy recipe. Thank you! Merry Christmas!
Solange
Hi Solange, thanks so much, so glad you enjoyed them.
Want to make these exquisite cookies even BETTER? When they are completely cooled – after being rolled in the confectioner’s sugar – either drizzle some dark chocolate over tops OR dip bottoms into chocolate and sit on waxed paper until completely set! These are yummy!!
These are amazing! They didn’t last long in our house!
Thanks Axella, glad everyone liked them.
Why do you not add almond flavoring to dough?? I will use pecans. Where will the almond taste come from?
Hi Karen, the almond taste comes from the almonds, so if you add pecans, you will have a pecan taste. 🙂
If you are going to freeze them do you dust in powdered sugar, then freeze?
Virginia
vcrimarco@aol.com
Hi Virginia I freeze them completed with the powdered sugar. Hope you enjoy them.
my mother made these when i was a child but the recipe died with her all hers was kept in her head
Hi John, yes unfortunately that happens too often. I’m glad you at least found these cookies. Have a great weekend.