This is a recipe we’ve made every single year for Christmas since I was a little girl and I’ve always adored the crispy pecan shortbread texture paired with the sweet and fluffy powered sugar coating.
All the ladies in my family including my mom, sister, nieces and nanny get together to do holiday cookie baking each year and nanny’s crescent cookies are a mainstay. Although she doesn’t make her way around the kitchen the way she used to nanny still has the energy to help out by rolling all the cookies in powered sugar for us. And she’s a hoot too. If we’re not watching closely she’ll end up munching on cookies the whole time she’s rolling them.
Over the years I’ve moved away from using regular white flour when baking so I’m really excited to have a grain-free, gluten-free version of these cookies to enjoy. You’ll notice in the recipe that the cookies can be made with organic butter, ghee or vegan butter. I opted to go the vegan route and used Earth Balance buttery sticks, which worked amazingly well. They’re delicious either way so feel free to use whatever you have on hand.
The best part is that these cookies are a pretty healthy option when it comes to holiday cookies because they’re low in calories, sugar and carbs! Each cookie has about 60 calories, 2 grams of sugar and 3 grams of carbs. Not too shabby!
Plus, they only require one bowl, six ingredients and about 30 minutes to whip up! How’s that for a win-win cookie situation?
If you make these gluten-free almond flour crescent cookies, be sure to leave a comment and star rating letting me know how they turned out. Your feedback is so helpful for the EBF team and other readers who are thinking about trying the recipe.
Line a baking sheet with parchment paper or grab an ungreased baking stone.
Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.
Roll tablespoons of the dough into a small log and then shape into a crescent shape. Arrange the crescents about 1 inch apart on the sheet as they will spread a bit. Bake the cookies for 20 minutes or until they start to turn light golden brown on top.
Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool and enjoy.
Store any leftover cookies in the fridge. I’ve found that this helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies.
Serving Size:1 cookie
Keywords: almond crescent cookies, almond flour cookies