These Almond Crescents are family favorites in the holiday cookie tin! Super simple and just as delicious!
T-minus one week til Christmas Day guys! I don’t know about you, but WOW, I can’t believe it!
Hope you all had a great weekend. Ours was jam-packed with fun!! Casey came home from UMich on Saturday, we bought our tree, decked the halls, went to a holiday party, enjoyed a beautiful snowfall, and last but not least, baked a few more batches of holiday cookies! It was picture PERFECT!
In addition to my Hot Chocolate Marshmallow Cookies, my Hungarian Kifli, and my Chocolate Shortbread Holiday Cookie Cutouts, these Almond Crescents were on the baking list. They’re beyond easy peasy, rich and buttery, and a holiday tradition at our house!
I always find myself making these the week before Christmas, because they only require a handful of ingredients, all of which I’ve always got on hand, and the recipe is super simple. And let’s face it, when it’s only days before the big day, I don’t know about you folks, but super simple is about all my brain can handle.
The great thing about these cookies is that they’re totally customizable. I used almonds in today’s version, but you can also substitute pecans or walnuts. You can sprinkle them with confectioner’s sugar like I’ve done, or roll them in it for a thicker coating. You can also drizzle them or dip them in some melted chocolate. Lots of delicious options!
These yummy crescents will be the last cookie on the BHK baking list this holiday season. It’s been a busy few weeks of baking, but it’s been soooo much fun! Enjoy!
I’ll have one more crazy delicious comfort food recipe comin’ at ya this Thursday before I take a little break to spend the holiday with family and friends. You won’t want to miss it! Stay tuned!
- 1 cup whole raw almonds
- 2 cups all-purpose flour sifted
- 1/4 tsp. salt
- 1 cup (two sticks) unsalted butter, room temperature
- 3/4 cup confectioner's sugar sifted
- 1 tsp. vanilla extract
- Garnish: extra confectioner's sugar for sprinkling
Preheat oven to 350 degrees. Arrange the almonds in a single layer on a rimmed baking sheet. Bake for about 10 minutes or until fragrant, tossing nuts halfway through baking time. Remove from oven and let cool.
Place cooled almonds in food processor and process until finely ground.
In a medium bowl, whisk together almonds, flour and salt.
In a bowl of a stand mixer fitted with paddle attachment, beat butter, powdered sugar and vanilla until well blended. Add dry mixture and mix until well combined. Divide dough in half , wrap each in plastic wrap and refrigerate at least two hours or overnight.
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
Shape roughly one tablespoonful of dough into a 3-inch log with tapered ends, then bending into a crescent shape. Place on prepared sheet, about one inch apart.
Bake for 16-18 minutes, until lightly browned and firm, rotating tray halfway through baking time. Remove from oven and let cool on sheet for 8 minutes before removing to rack to cool completely. Sprinkle with extra confectioner's sugar. Repeat with remaining dough. Store cookies in airtight container.