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 you add a little vanilla or almond extract to these?
Hi Becky yes if you want, 1/2-1 teaspoon would work.
Can this recipe be rolled and cookie cutters used to cut out the dough?
Hi Cherri, no I really don’t think you can roll the dough to cut out. Sorry.
If I pulse chop almonds in a food processor will that work, or will it make them to fine?
Hi Beth, that’s how I do it, just don’t pulse until ground, leave them coarsely chopped. 🙂
Hi! Do you think I can use a 1:1 Gluten Free baking flour? Like red bobs 1:1 baking. I can’t find the protein %
Hi Allie, I have never baked with gluten free flour, you can try if you do let me know how it goes.
I think these are the simplest and most delicious cookies I have ever made. I used butter from pasture raised cows (very flavorful) and used Italian 00 flour. I sifted a wee bit of powdered sugar over the top while warm. I will make more to give as gifts! Thank you!
Hi Louisa, thanks so much, I bet that butter was amazing. Merry Christmas.
Is the 3/4 cup almonds measurement BEFORE of AFTER chopping? Thanks
Hi Meg 3/4 cup after chopped, I hope you enjoy them.
My sun has a tree nut allergy and cannot try many of the yummy traditional cookies
Thank you for the recipes for cookies without the nuts
Hi Susan, I assume he can eat almonds then? My niece is allergic to nuts but she can eat almonds. 🙂
My mom used to make these when I was little. Is it ok to use ground almonds vs finely chopped almonds? Thank u!
Hi Doris, I would not advise using ground almonds because the cookies won’t bake properly they will flatten out. It happened to me. 🙂
Why are mine turning into a puddle 😔 Does that mean in needs more flour? The first 2 batches I used my machine to make almond ground but this last time I did it by hand??? Help
Hi Katrina I think its because you are using a flour that isn’t high enough in Protein, protein should be around 12% and higher. It happened to me also with a low %. Let me know.
My mom always made these. But mine are puffing up too much. What could I be doing wrong?
Hi Mary it might depend on your type of flour, it should be a higher protein flour (12% or higher). Let me know.
I am using Gold Medal. What flours do you recommend?
Hi Mary, as long as it has a protein count of around 12% it’s good. I use Italian Manitoba flour that I find here. Let me know how it goes.
Looks like Gold Medal is only 10.5. Ugh….I wasn’t having luck with the King Arthur flour for some of my other cookies…but it has 11.7 percent…will have to pick some of that up and see if it works…Weird, because I am pretty sure my mom always used Gold medal….but maybe their formula has changed over the past 55 years….
Hi Mary, one reader used half of 11.7 % and half bread flour, actually 11.7 will probably work its close enough to 12% I would try that, refrigerate them while the oven is preheating that will help too. Let me know.
I used Gluten free flour and lactose free butter and mine flattened out as they were cooking! I took them out of oven and mashed up put back in bowl…is there anyway to save these? Maybe if I add regular flour?
Hi Donna, I don’t think they can be saved because they are baked. Sorry.
Hi Donna,
Can we please get an update, how did they end up turning out?
I just have a question
Do you use regular sugar, or powdered sugar
Hi Louise, I used regular sugar. I hope you like them.
These are delicious! I added 1/2 a teaspoon of almond extract and absolutely love the almond flavour. Yum!
Hi Hannah, thanks so much, so glad you enjoyed them. Take care.
Is it okay to ship these?
Hi Kim, I would think so, as long as they are packed well, so they don’t bounce around and break. 🙂
Sorry I should have checked other’s comments for my answer first. These look assume and i think my grandmother used to make them when i was little . Thanks for this recipe.
Thanks Donna I hope you enjoy them, and yes almond not a good idea. 🙂
I actually have BOB’S hazelnut flour at home, and wondered if this would work as it’s finely ground up. Please advise as I’d love to make this recipe
Hi Tat, no hazelnut flour won’t work, I tried it once with almond flour, you need to use real finely chopped nuts. 🙂
Oh too bad. Well good to know and thanks for letting me know.
Kind regards
Tat