Almond Crescents, Made Easy

Almond Crescents are a holiday staple in my family. Light, not too sweet, with the perfect amount of almond flavour. They taste so good, you won't believe how easy they are to make! Watch me make it here.

Almond Crescents

18-20 cookies

Almond Crescents


  • 1 cup of salted butter, softened
  • 1/2 cup sifted icing sugar plus 1/2 to 1 cup
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp water
  • 1 3/4 cup all-purpose flour
  • 3/4 cup finely chopped blanched almonds


  1. Cream butter with the sugar, until light and fluffy. About 3 minutes.
  2. Beat in flavourings and water. About 30 seconds.
  3. Blend in flour and almonds. Don't overmix.
  4. Chill, wrapped well for 2-3 hours. Or overnight.
  5. Preheat oven to 350°F.
  6. Remove from the fridge and let dough sit for about 30 minutes. You want the dough to still be cold, but pliable. Not warm or room temperature.
  7. Cut dough into even pieces, about 18-20.
  8. Lightly roll each piece between your palms, until you get the desired crescent shape. You may need a light dusting of flour.
  9. You don't want to have the cookie dough in your hands for long. You don't want the butter to melt.
  10. Place crescent shapes on an ungreased baking sheet.
  11. Bake for 15-20 minutes or until the cookies are very lightly browned.
  12. Leave on cookies sheet for 3-5 minutes.
  13. Gently roll in extra icing sugar.
  14. Cool completely on wire rack.


If you are using unsalted butter, add 1/8 tsp of salt to dry flour.

You can use slivered, chopped or ground almonds for this recipe.

While forming your almond crescents, if the dough becomes too soft and sticky, pop it back in the fridge for another 30-60 minutes.

You can mix the cookie dough and leave it wrapped well, in the fridge for a few days, before baking.

If the cookies break while you are tossing them in the icing sugar, leave them for a few minutes. But don't let them cool.

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Some ingredients that I use, online: 

Robin Hood Original All Purpose Flour 2.5 Kilograms 
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Till next time,