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 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.
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.
Kathleen says
Delicious easy recipe with great flavor. I think pecans give nice crunch & light nutty taste. My family and coworkers are obsessed with these cookies . They can’t get enough!
Rosemary says
Thanks so much Kathleen, glad you and your co workers enjoyed them. Happy New Year.
Chibs says
Thanks so much for the recipe! I was wondering if this recipe halves well? It’s just me and my husband, and we will eat all of the cookies if I make them. Lol We don’t have a lot of freezer space, so I was hoping I could just reduce the recipe.
Rosemary says
Hi Chibs, yes you could half the recipe, should be no problem. Let me know how it goes. Happy Holidays.
Lene says
FAN-TASTIC!!!
Sooo delicious AND it is easy:) Thank you so much for sharing
Rosemary says
Hi Lene, thanks so much, so glad you enjoyed them. Merry Christmas.
Deb Kummer says
Can I refrigerate the rest of the almond crescent cookie dough? Thank you 😊
Rosemary says
Hi Deb you can refrigerate the dough for up to 3 days or freeze for for up to 2 months. 🙂
Judy Vermette says
I made these this afternoon. Easy to make and taste great!
Rosemary says
Thanks so much Judy, glad you liked them. Have a great weekend.
Meri says
Should the almond be toasted first or no? Thank you for sharing the recepy.
Rosemary says
Hi Meri, I don’t toast them, but you can if you want. Hope you enjoy them.
Jenny says
Can you add jelly for a filing to these cookies or do you have another recipe for crescent roll Cookie’s that you can add a jelly filling and sprinkle powder sugar oh and chopped pecans
Rosemary says
Hi Jenny, unfortunately you can’t add a filling to these cookies. Sorry I don’t have a recipe for other crescent roll cookies.
Patti says
Can I make the dough, shape them into crescents, then freeze before baking, then remove freezer and bake as needed?
Rosemary says
Hi Patti, yes that will work, freeze them first on a cookie sheet until firm, then move to a freezer safe container, I would also place a piece of parchment paper between the layers. And they can be baked while frozen, although they might need a couple of extra minutes to bake. Let me know how it goes.
Jodie says
I make these every year. Delicious!!
Rosemary says
Hi Jodie, thanks so much, so glad you enjoy them. Merry Christmas.
Jenna says
Should I bake the cookies and then freeze them?
Rosemary says
Hi Jenna, yes bake them first and roll in powdered sugar then freeze. I hope you enjoy them.
Vicki says
Where does the almond in the name come from as no almond is in the recipe? Was it forgotten in the recipe? If so, how much?
Rosemary says
Hi Vicki, yes there’s chopped almonds in the recipe. It’s all written in the recipe card, 3/4 cup finely chopped almonds. 🙂
Cheryl says
If you want to freeze the crescents do you still roll them in the powdered sugar and then freeze them, will they hold up ok?
Rosemary says
Hi Cheryl, yes I always roll them in sugar first then freeze and they hold up perfectly. Have a great weekend.
alice S. Ruiz says
for some reason they came out flat. They were delicious. Did i make them to long maybe?
Rosemary says
Hi Alice, It probably depends on your flour a low protein flour (9-10 or lower) will cause spread, you need a higher protein (11.5 +) flour so that cookies don’t spread.
Paula G says
I added some orange zest to this recipe. These were delicious.
Rosemary says
Thanks Paula, Happy New Year.
Karima says
Hi. I was wondering if I could use almond flour instead of all purpose flour? Would it affect the taste?
Thank you.
Rosemary says
Hi Karima if you substitute with almond flour then the cookies will be very flat and the taste will be different.