Almond Crescent Cookies

Ingredients:

• 1 cup (145 g) whole blanched almonds
• 2 cups (250 g) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (227 g) unsalted butter, at room temperature
• 2 cups (240 g) icing sugar, divided
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Spread out the almonds onto your prepared baking sheet. Bake for approx. 10-12 minutes until fragrant and lightly toasted, stir nuts halfway through. Carefully remove the nuts to cool in a shallow bowl. Leave the oven on.
3. Once the nuts are cool, place them in a food processor. Pulse nuts until finely chopped but with a few large pieces remaining.
4. Add the flour and salt to the chopped almonds and pulse a few times to incorporate. Set aside.
5. In a large bowl of a stand mixer fitted with the paddle attachment, beat butter with 1 cup of the icing sugar until light and fluffy. Add vanilla and almond extract, beat to combine.
6. Add the almond mixture to the butter mixture and beat on low until dough comes together.
7. Divide the dough into 32 equal-sized pieces, approx. 1 tablespoon in size. Roll each piece into a thick log and shape into a crescent approx. 2 inches long.
8. Place the shaped cookies on the prepared cookie sheet leaving approx. 1-inch of space between each cookie. The cookies will spread out.
9. Bake for 12-15 minutes or until lightly golden brown around the edges. Remove cookies to a cooling rack to cool.
10. Once cool, roll each cookie in the remaining icing sugar (it's best to sift the icing sugar before rolling the cookies). Place the cookies onto a wire rack to set.

NOTES

• Store cookies in an airtight container at room temperature for up to a week.
• Place wax paper between each row of cookies to prevent sticking. Or freeze cookies for up to 2 months.
• You can re-dust the cookies with icing sugar as needed.
• Variation: While almonds are traditional, you can easily swap them for other nuts to create different flavours or if you are dealing with allergies.
• Try pecans, walnuts, or hazelnuts.

Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32minutes
Yield: 24

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Almond Crescent Cookies at Baking For Friends.