Almond Crescents

45 min

36 cookies

These buttery, melt-in-your-mouth almond cookies are holiday classics in many cultures. In Mexico, they are known as Wedding Cakes; in Austria, they’re called Viennese Crescents; in Greece, they’re Kourambiedes.

Ingredients

  • 1 cup butter
  • 3⁄4 cup sifted icing sugar
  • 1 tsp vanilla
  • 2 tsp almond extract
  • 2 cups all-purpose flour
  • 1⁄4 tsp salt
  • 1 cup ground almonds
  • 2 cups icing sugar, for decoration

Preparation

  1. Cream butter and icing sugar until fluffy. Mix in almond extract and vanilla.
  2. Combine flour, salt and almonds in a separate bowl. Add to creamed mixture and beat until well-blended. Chill dough until slightly firm.
  3. Preheat oven to 350° F (175° C).
  4. Roll walnut-sized pieces of dough into short 2” ‘ropes’ and form into crescents. Space 1 1⁄2” apart on Sheet Pan lined with Sheet Pan Liner.
  5. Bake 1 sheet at a time for 12–15 minutes. Remove from oven and let cookies stand until slightly firm.
  6. Transfer to a cooling rack placed over Sheet Pan lined with Sheet Pan Liner. Sprinkle heavily with icing sugar. Cool cookies before storing.

Nutritional Information

Per serving(1 cookie): Calories 130, Fat 7 g (Saturated 3.5 g, 0.2 0 g), Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 16 g (Fiber 1 g, Sugars 10 g), Protein 1 g.