Almond crescent cookies are simple to make with basic pantry ingredients and don’t require chilling before baking. They’re perfect any time of year, and especially cozy during the holidays served with hot cocoa or spiced cider.
These almond crescent cookies are my latest obsession. If you enjoy Russian teacakes or Mexican wedding cookies, you’ll love these — the texture and flavor are very similar. They’re tender and crumbly, almost like a buttery shortbread, and rolling them in powdered sugar while they’re still warm gives a lovely melt-in-your-mouth coating.
I suggest making at least two batches: one to share and one to keep. These disappear fast, and it’s nice to have extras on hand for guests or to nibble on yourself.
Why you’ll love these almond crescent cookies:
- They combine finely chopped almonds with almond extract for a true almond flavor in every bite.
- The dough doesn’t need to chill, so you can shape and bake quickly.
- Both the dough and the baked cookies freeze well, making them ideal for holiday prep or make-ahead baking.
How to make your cookies
- Beat room-temperature butter with powdered sugar until light and fluffy.
- Stir in finely chopped almonds, almond extract, and vanilla extract.
- Gradually add sifted flour and salt; the dough will be crumbly at first.
- Use your hands to press the crumbly dough together into a cohesive mass.
- Portion tablespoons of dough and shape into crescents.
- Bake about 10 to 15 minutes, until the bottoms are just lightly golden.
While the cookies are still warm, roll them in powdered sugar to coat. Let them cool on a wire rack until completely set.
Recipe notes and tips
- Do not substitute almond flour or almond meal for the chopped almonds. Finely ground almonds make the dough too loose and the cookies won’t hold their shape. Use chopped almonds that are small but not powder-fine.
- Measure the almonds after chopping so you have a full 1/2 cup of chopped almonds in the recipe.
- Use butter at room temperature so it blends smoothly with the sugar and other ingredients.
- To shape crescents, roll a tablespoon of dough into a thick log, curve it around your index finger, and taper the ends slightly.
- The dough is crumbly while shaping — that’s normal. Squeeze pieces back together and continue shaping.
- These cookies don’t spread much while baking. If your kitchen is very warm and the dough spreads too much, chill the shaped dough for about 30 minutes before baking.
- See the freezing section below if you want to prepare dough ahead of time.
How to freeze the cookie dough
To make these ahead, prepare the dough and shape the crescents on a parchment- or foil-lined baking sheet. Freeze for 30 to 60 minutes, until solid.
Transfer the frozen crescents to labeled freezer bags or containers and freeze for up to a month. Bake directly from frozen on an ungreased baking sheet; you may need to add a minute or two to the baking time, though often the same bake time works fine.
How to store your cookies
Store leftover cookies in an airtight container at room temperature, layered with wax paper, for 4 to 5 days. For longer storage, freeze in containers layered with wax paper for up to 2 months. For short-term freezing, freezer bags are fine.
Can I use almond flour instead of chopped almonds?
No. Almond flour and almond meal are too finely ground and cause the cookies to fall apart after baking. Use finely chopped almonds for the right texture — small pieces without large chunks, but not ground to a powder.
A few more recipes you might enjoy:
Melting Moments
Chocolate Marshmallow Cookies
Lemon Cake Mix Cookies
Raspberry Cheesecake Cookies
If you make these almond crescent cookies, please share a comment and rating. Tag your photos so others can see your results!
These almond crescent cookies are a delicious, crumbly treat for holidays or everyday baking.
- 1 cup unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 cup finely chopped almonds
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon (optional)
- Preheat the oven to 375 degrees.
- Beat butter and powdered sugar until light and fluffy. Beat in chopped almonds, almond extract, and vanilla.
- Sift flour and salt, then gradually mix into the butter-sugar mixture until combined.
- The dough will be crumbly; use your hands to bring it together into a cohesive mass.
- Shape tablespoons of dough into crescents and place on ungreased, unlined baking sheets about 2 inches apart.
- Bake 10 to 15 minutes, until lightly golden at the bottom edges.
- Cool on the baking sheet for 1 minute before coating.
- Stir powdered sugar and cinnamon (if using) in a small bowl.
- Roll each warm crescent in the sugar to coat, then transfer to a wire rack to cool completely.
- Store uneaten cookies in an airtight container layered with wax paper for 4–5 days, or freeze for about 2 months.
- Measure your chopped almonds after chopping to ensure you have a full 1/2 cup.
- Do not substitute almond flour or meal for the chopped almonds; the cookies won’t hold together.
- The dough is crumbly — press it together by hand as needed while shaping.
- To freeze dough: shape crescents, freeze on a lined sheet until solid, then transfer to freezer bags and freeze for about a month. Bake from frozen, adding a minute or two if needed.