Almond Crescents
Tender, buttery almond cookies coated in cinnamon-sugar, perfect for holidays or cozy tea breaks.
Equipment
- 1 Mixing Bowl Large bowl for combining ingredients
- 1 Electric Mixer Optional, low speed setting
- 1 Baking sheet Lined with parchment or ungreased
- 1 Wire Rack For cooling cookies
- 1 Measuring Cups For accurate ingredient amounts
Ingredients
- 1/2 cup Shortening Preferably non-hydrogenated
- 1/2 cup Butter Unsalted, softened
- 2/3 cup Ground blanched almonds Or almond flour
- 1 2/3 cups All-purpose flour Sifted
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract Use pure extract
- 1 cup Confectioners’ sugar For coating
- 1 tsp Ground cinnamon Mixed with sugar for coating
Instructions
- In a large mixing bowl, combine shortening, butter, and ground almonds. Mix until smooth.
- Sift together flour and salt. Gradually stir into the butter mixture until just combined.
- Add vanilla extract and mix. Dough should be soft, not sticky.
- Wrap the dough and chill in the fridge for 1 hour until firm.
- Preheat oven to 325°F (170°C). Line baking sheet or leave ungreased.
- Shape small portions into 3-inch pencil-thick logs. Bend into crescents and place on baking sheet.
- Bake for about 16 minutes, until edges are just golden. Do not overbake. Let cookies cool on the sheet for 5 minutes.
- Mix confectioners’ sugar with cinnamon in a shallow bowl.
- While still warm, gently roll cookies in cinnamon-sugar. Cool completely on wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For variations, try ground hazelnuts or pecans, or dip ends in melted dark chocolate. Serve with Earl Grey tea, spiced chai latte, or amaretto liqueur for a delightful pairing.