I absolutely love this recipe because biting into these buttery, melt-in-your-mouth almond crescents feels like pure bliss, especially with that heavenly dusting of powdered sugar on top. Plus, the nostalgic aroma of vanilla and toasted almonds fills my kitchen, instantly wrapping me in cozy vibes!
I take great pleasure in creating these Buttery Toasted Almond Crescent Cookies, which hold the rich flavors of unsalted butter and finely chopped, toasted almonds. With just a hint of vanilla and almond extracts, these crescent-shaped cookies have a delicate balance among their flavors.
They are topped with a light dusting of powdered sugar, which adds the perfect amount of sweetness to contrast with the other flavor notes.
Ingredients
Butter (unsalted): Adds flavor; has high-fat content and contributes lots of good stuff to the texture of the finished cake.
Sugar, in its granulated form, sweetens cookies, imparting a delicious taste.
But an equally important job sugar has is—besides being sweet and tasty—it helps to provide the cookie with structure and kind of tenderness.
Extract of vanilla: Increases sweetness with a warm, aromatic flavor.
Almond extract: Contributes unique, nutty fragrance; heightens almond flavor.
Almonds, when toasted, yield a crunchy texture, deliver protein, and emit a flavor reminiscent of toasted bread.
Ingredient Quantities
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups (240g) all-purpose flour
- 1 cup (95g) finely chopped toasted almonds
- 1/2 cup (60g) powdered sugar, for dusting
Instructions
1. Heat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
2. In a large mixing bowl, combine the softened butter and granulated sugar, and then cream them together until they are light and fluffy.
3. Blend the vanilla extract, almond extract, and salt together until they are fully integrated.
4. Slowly mix in the all-purpose flour until a cohesive dough is formed.
5. In the dough, fold in the finely chopped toasted almonds until they are evenly distributed.
6. Take a tablespoon of dough and mold it into a crescent shape. Place the dough onto the prepared baking sheet. Make sure to repeat this step with the remaining dough. Each cookie should be spaced about 1 inch apart from the next on the baking sheet.
7. Preheat the oven and bake for 12-14 minutes, or until the edges are lightly golden.
8. Take the cookies out of the oven and let them cool on the baking sheets for approximately 5 minutes.
9. The cookies should be moved with great care to a wire cooling rack. It is essential to allow them to cool completely before serving.
10. Once they are cooled, the cookies should be dusted generously with powdered sugar before being served.
Equipment Needed
1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Spatula
8. Wire cooling rack
9. Sifter or fine mesh sieve (for dusting powdered sugar)
FAQ
- Can I use salted butter instead of unsalted?Certainly, using salted butter in recipes is perfectly acceptable. If you do so, we recommend decreasing the amount of added salt by a pinch to account for the salt in the butter.
- Can I substitute almond extract with something else?You can substitute the almond extract with an equal amount of extra vanilla extract, if you want. The flavor of almond is not going to be as pronounced as before, but it should still be a pretty good cookie.
- How do I properly measure flour for this recipe?Utilize the spoon and level method: Spoon the flour into your measuring cup, and level it off with a straight edge to avoid packing and getting too much flour.
- Can I use pre-toasted almonds?Pre-toasted almonds are okay. But you must chop them very fine to get the best texture in the cookies.
- What is the best way to soften butter?Let the butter sit at room temperature for about an hour before beginning, or in short intervals (5-10 seconds), to soften it without melting in the microwave.
- How do I store these cookies?The cookies can be kept in a sealed container at room temperature for up to a week. They can be frozen for up to three months.
Substitutions and Variations
Unsalted butter: For a dairy-free alternative, use the same amount of margarine or vegan butter.
Granulated sugar: You can use coconut sugar or an equal amount of brown sugar, and you will end up with a distinct flavor.
Vanilla extract: Replace with the same amount of almond extract for a bolder almond flavor, or use vanilla bean paste for a more robust taste.
All-purpose flour: Use a gluten-free all-purpose flour blend to make the cookies gluten-free.
Toasted almonds: Use chopped walnuts or pecans as an alternative nut option.
Pro Tips
1. Chill the Dough: After forming the dough, consider chilling it in the refrigerator for about 30 minutes before shaping the crescents. This step will help prevent the cookies from spreading too much during baking and make the dough easier to handle.
2. Uniform Crescent Shapes: Use a small scoop or spoon to measure equal portions of dough, then roll them into small logs before shaping them into crescents. This technique ensures more consistent-sized cookies that bake evenly.
3. Toast the Almonds: For enhanced flavor, toast the almonds before chopping them. Spread almonds on a baking sheet and toast them at 350°F (175°C) for about 5-7 minutes until they’re fragrant. Let them cool completely before incorporating them into the dough.
4. Use Parchment Paper or Silicone Mats: Ensure the cookies don’t stick and for easy cleanup, always line the baking sheets with parchment paper or use silicone baking mats.
5. Powdered Sugar Dusting: For an extra even coating of powdered sugar, use a fine-mesh sieve to dust the cookies. This helps distribute the sugar uniformly without clumps, providing a more aesthetically pleasing finish.
Buttery Toasted Almond Crescent Cookies Recipe
My favorite Buttery Toasted Almond Crescent Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Spatula
8. Wire cooling rack
9. Sifter or fine mesh sieve (for dusting powdered sugar)
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups (240g) all-purpose flour
- 1 cup (95g) finely chopped toasted almonds
- 1/2 cup (60g) powdered sugar, for dusting
Instructions:
1. Heat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
2. In a large mixing bowl, combine the softened butter and granulated sugar, and then cream them together until they are light and fluffy.
3. Blend the vanilla extract, almond extract, and salt together until they are fully integrated.
4. Slowly mix in the all-purpose flour until a cohesive dough is formed.
5. In the dough, fold in the finely chopped toasted almonds until they are evenly distributed.
6. Take a tablespoon of dough and mold it into a crescent shape. Place the dough onto the prepared baking sheet. Make sure to repeat this step with the remaining dough. Each cookie should be spaced about 1 inch apart from the next on the baking sheet.
7. Preheat the oven and bake for 12-14 minutes, or until the edges are lightly golden.
8. Take the cookies out of the oven and let them cool on the baking sheets for approximately 5 minutes.
9. The cookies should be moved with great care to a wire cooling rack. It is essential to allow them to cool completely before serving.
10. Once they are cooled, the cookies should be dusted generously with powdered sugar before being served.
