Almond Crescent Cookies

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These almond crescent cookies are buttery, nutty and melt-in-your-mouth delicious! They come together quickly with only 6 simple ingredients and are the perfect holiday treat.

Today I’m sharing a cookie recipe that is near and dear to my heart… almond crescent cookies. This recipe is a remake of my nanny’s crescent cookies that we’ve made every single year for Christmas since I was a little girl.

The combo of a crisp pecan shortbread cookie paired with the sweet, melt-in-your-mouth powered sugar coating is so delicious and nostalgic!

Almond crescent cookies on a plate.
Almond crescent cookies on parchment paper with one bite taken out of one of the cookies.

Why You’ll Love This Recipe

  • Easy to make: You only need six simple ingredients and about 30 minutes to make these cookies!
  • Great texture and taste: They have the perfect cookie texture, with a light crunch from pecans, and of course a lovely coating of powdered sugar.
  • Ideal for any occasion: They’re tasty, such a fun shape and the perfect addition to your holiday cookie tray for gatherings, cookie exchanges or as a personal treat.
  • Healthier option: 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!

I personally love this recipe because it’s a family tradition! All the ladies in my family get together to do holiday cookie baking each year and nanny’s crescent cookies are a mainstay. Before my nanny passed, she would always help out by rolling all the cookies in powered sugar for us. And she was a hoot, too! If we were not watching closely she would end up munching on cookies the whole time she was rolling them.

Ingredients measured out to make Almond Crescent Cookies: powdered sugar, almond flour, pecans, butter, vanilla and salt.

Ingredients Needed

  • almond flour – my nanny’s traditional crescent cookie recipe calls for all-purpose flour, but over the years I’ve moved away from using regular white flour when baking so I’m using almond flour for these and it works great!
  • softened organic butter, ghee or vegan butter – I used Earth Balance buttery sticks to make these vegan/dairy-free, but feel free to use regular butter or ghee instead. Just make sure to use unsalted butter.
  • confectioners’ sugar – another name for powdered sugar and what we’re using to coat these cookies in.
  • vanilla extract – the perfect flavor enhancer for these cookies.
  • salt – brings all the flavors together!
  • pecans – make sure to grab raw pecans and chop them up finely! Since these cookies are on the smaller side we don’t want huge chunks of nuts in there.
Unbaked almond crescent cookies on a baking sheet lined with parchment paper.

How to Make Almond Crescent Cookies

Step 1 – Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla extract and salt in a large bowl until a dough forms. It will seem a little dry at first, but just keep mixing! Once combined, mix in the chopped pecans. You can use your hands to help mix the pecans in if needed.

Step 2 – Using a Tablespoon, scoop the cookie dough and roll it into a small log. Place the dough onto a baking sheet lined with parchment paper or a silicone baking mat about 1 inch apart. Use your hands to shape the cookies into a crescent shape.

Step 3 – Bake the cookies for about 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.

Step 4 – Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool and enjoy.

Baked and coated almond crescent cookies on a baking sheet lined with parchment paper.

Substitutions

  • Powdered sugar: To make these almond crescent cookies lower in sugar and carbs you can use a product like Swerve confectioners’ sugar or powdered monkfruit sweetner instead of traditional confectioners’ sugar.
  • Almond flour: I wouldn’t recommend substituting a different flour as this recipe was developed for almond flour specifically.
  • Pecans: You can sub in another nut like almonds, hazelnuts or walnuts or leave the nuts out all together.

Recipe Variations

  • Add more almond flavor: Swap the vanilla extract with almond extract!
  • Add chocolate: Make chocolate-dipped crescent cookies by dipping one side of the cookies in melted chocolate.
  • Use toasted nuts: For a unique nutty flavor toast your pecans in the oven before chopping them. To do this, place your nuts on a parchment-lined baking sheet and roast them at 350°F for about 10-12 minutes, watching closely towards the end to make sure they don’t burn.
Almond crescent cookies on a plate.

Tips For Success

  • Use softened butter: This is important otherwise it’ll be hard to mix your dough. Either let your butter soften at room temperature or place it in the microwave for a few seconds to soften up.
  • Use super-fine almond flour: For the best results, use finely ground blanched almond flour. My favorite brand is Bob’s Red Mill. Coarser flour can make your cookies gritty and may affect how the ingredients bind together.
  • Use finely chopped nuts: Make sure your nuts are chopped into very small bits. Use a sharp knife for this or place the nuts in a plastic, sealed bag and smash them with a rolling pin. Just make sure the nuts don’t turn into a powder!
  • Bake until just golden brown: Pull your cookies from the oven as soon as they start to turn golden brown because they can easily go from golden to burnt!
  • Cool slightly before rolling in powdered sugar: Wait for the cookies to cool slightly before rolling them in confectioners’ sugar. If they’re too hot, the sugar will melt into the cookies. If they’re too cold, the powdered sugar won’t stick as nicely to the cookies. A slightly warm cookie is perfect for a beautiful, snowy coating.
  • Store leftovers in the fridge: Store any leftover cookies in the fridge unless you’re going to eat them in a day or so. I’ve found that this helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies.
Baked and coated almond crescent cookies on a baking sheet lined with parchment paper.

Troubleshooting Tips For Crumbly Dough

Crumbly dough often lacks enough moisture, usually due to not enough butter or the butter not being soft enough to blend well. If your dough is falling apart, try these quick fixes:

  • Check your butter: Make sure it’s softened, not straight from the fridge, so it combines well with other ingredients.
  • Measure correctly: Too much almond flour or nuts can dry out your dough. Be precise with measuring your ingredients.
  • Don’t under-mix: It may seem dry initially, but keep mixing until the dough starts to stick together. Sometimes, a little extra hand-kneading does the trick.
  • Add moisture if needed: A few drops of almond milk or water can help bind the dough if it’s still too crumbly after mixing well.
A close up image of almond crescent cookies on a baking sheet with parchment paper.

How to Store

Leftover cookies can be stored in an airtight container on the counter for 3-4 days or in the fridge for up to 1 week. I personally prefer to store them in the fridge as I’ve found that this helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies.

Can I Freeze Almond Crescent Cookies?

Yes! You can freeze either the baked cookies or the unbaked cookie dough, making this a great make-ahead Christmas cookie recipe. Here’s how to freeze these cookies:

  • Freeze baked cookies: Simply place them in the freezer on a plate or baking sheet lined with parchment paper to harden up. Once hard, transfer them to an airtight freezer-safe container. They should last in the freezer for 1-2 months and can be thawed in the fridge or at room temperature.
  • Freeze dough: If you’re prepping the dough ahead of time to bake closer to the holidays you can easily store the dough in the freezer. To do this, wrap the dough in plastic wrap and then place in a freezer-safe container for up to 3 months. When you’re ready to make the cookies, let the dough thaw overnight in the fridge. You can also form the cookies into crescent shapes before freezing and bake straight from the freezer. They might just need a few extra minutes to bake!

More Holiday Cookies To Try

More Almond Flour Recipes to Try

Be sure to check out my full collection of Christmas cookies as well as all of the dessert recipes on EBF!

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4.22 from 297 votes

Almond Crescent Cookies

These almond crescent cookies are buttery, nutty and melt-in-your-mouth delicious! They come together quickly with only 6 simple ingredients and are the perfect healthy holiday treat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18

Ingredients  

Instructions 

  • Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla and salt in a mixing 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.
  • Using a tablespoon scoop the dough and form into a small log 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 an airtight container on the counter for 3-4 days, in the fridge for up to 1 week or in the freezer for 1-2 months.

Video

Notes

  • Powdered sugar: To make these cookies lower in sugar and carbs you can use a product like Swerve confectioners’ sugar or powdered monkfruit sweetner instead of traditional confectioners’ sugar. 
  • Almond flour: I wouldn’t recommend substituting a different flour as this recipe was developed for almond flour specifically.
  • Pecans: You can sub in another nut like almonds, hazelnuts or walnuts or leave the nuts out all together.

Nutrition

Serving: 1cookie | Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 13mg | Fiber: 1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Cookies
Keyword: almond crescent cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




239 Comments

  1. These cookies look divine! I so miss baking special cookies with the ladies in my family. Growing up we always made snowball cookies every year. Such nice memories!!

  2. Brittany, I made these tonight and about cried when I ate one, they were so amazing! I change my diet drastically this year, cutting out refined flour, cutting way back on sugar, etc, and I thought I wouldn’t be able to enjoy Christmas cookies this year. These cookies proved me wrong! Can’t wait to share them!

  3. Could this recipe be used for cookie cutters? Looking for a recipe that is healthy and fun to make with kids. I love the ingredients in this recipe but want to make other shapes too! Thank you for sharing!

    1. I haven’t tried it with cookie cutters so I’m not sure! If you have decide to try it please let me know how they turn out.

      1. 5 stars
        I loved these but I definitely didn’t get 23 out of the recipe. I doubled and got 12. My cookies aren’t even big. What happened??? But omg good!

        1. Hi Megan. I’m so glad you loved them. You probably just made yours bigger than mine. 🙂

  4. Oooh, Vanillekipferl! That’s what we call these over here though ours don’t contain any chopped nuts. I really like your version of them, too, and might try them some time. Right now, all of our cookie tins are filled to the brim :).

  5. I’ve made these cookies at least twice and they are absolutely delicious! They are not too sweet either. Thank you for such a great recipe!

    1. I haven’t tried freezing them! I’d recommend testing it out with one batch before making a bunch to give as gifts! If you do try it, will you report back. Would love to know!

  6. Hello,
    Just wondering what the self life is once made please. I am so excited to find a gf version of this recipe. I have missed making the originals since being diagnosed Coeliacs 10 years ago!

  7. 5 stars
    I was so excited to try the recipe when I saw it on Instragram and so glad I did. They are absolutely delicious! I spared myself the mess of cleaning up confection sugar with a 3 yr. old eating so the end result is not as pretty but they are wonderful. Thank you so much for all the lovely recipes, I’m making my way through them. You have a wonderful presence on Instagram and enjoy all your tips and inspiration as we navigate food, health and wellness as a society. Keep it up!

  8. 5 stars
    These were excellent. I made two batches – the first with earth balance vegan butter and the second batch with 4th and Heart vanilla ghee, and I highly recommend trying that! Both were great. Thank you for your low carb recipes!

  9. I made these the other day with regular butter and they were absolutely delicious. I used organic cane sugar to make confectioners’ sugar and forgot the directions to divide it. I ended up using about 5 tablespoons in the recipe (and it still wasn’t very sweet). I sprinkled about a tablespoon on top. I also used 1/2 teaspoon of rose water (as I was out of vanilla) but there was absolutely no taste of it in the cookies. I’ll use more tomorrow when I plan on doubling up the recipe.

    1. Yes. The cookies can be made without pecans. If you still want the nutty texture you could do walnuts instead… as long as your family member can have walnuts.

  10. 5 stars
    Thank you! Thank you! Finally a gluten free cookie that tastes like a cookie! I’ve made these 4 times now, they are perfect. This is the first cookie that I’ve enjoyed since going gluten free 7 years ago. They are delicious, with just the right texture and crumb. They hold up great for several days in the fridge in an airtight container (if they last that long!). So glad I found your site, and again, thanks for this recipe.

    1. Ahhh!! This comment just made my day, Sue. I’m so happy to hear that you’re loving these cookies. They’re a favorite over here too! <3 Thank you so much for leaving a comment and star-rating as well. It's so helpful for me and other readers who are thinking about making the recipe! 🙂

  11. 4 stars
    I added a bit of cardamom powder to mine to spice (these were a little bland for my taste) and they worked out perfectly! Thanks for the recipe 🙂

  12. 5 stars
    I made these cookies for the first time. They are amazing! My husband works nights and I went to bed only to wake up with one cookie left from my bake.

    I will have to make a triple batch in the future to ensure that I get at least two cookies. LOL

      1. 5 stars
        They can! I just made them with Swerve powdered sugar and they are delicious! Thank you so much for this recipe!

    1. I definteily think the recipe will work with almond meal, they will just have a little more texture.

    1. Hi and welcome! I haven’t tested this recipe with all-purpose flour, but my Nanny’s original recipe uses AP flour so you could try that instead:

      1 cup butter, softened
      2 cups all-purpose flour
      2 cups grated pecans
      5 T granulated sugar
      1 T water
      2 t pure vanilla extract
      1/2 t salt
      3/4 cup powdered sugar for rolling

      Preheat oven to 325°
      Cream together the butter, sugar, vanilla and water until fluffy.
      Mix flour and salt together in a separate bowl and gently stir into the butter mixture.
      Stir in pecans.
      Roll tablespoons of the dough into a log and then shape into a crescent shape.
      Bake at 325° for 20 minutes, cool cookies for 5-10 minutes and roll them in a bowl of powdered sugar while they’re still a bit warm.
      Cool and enjoy!

      1. How sweet of you to include your Nanny’s recipe, too! Am going to try both your gf version and your nanny’s ( for my gluten eating crew).
        Absolutely love your recipes. Thanks, Brittany!

        1. Hello!
          I can’t wait to bake this cookies. Now in isolation baking is needed. I am missing pecans, will the recipe still work? I do have almonds.
          Thank you for your input.

      1. 5 stars
        These are delicious but we are dairy free so I subbed coconut oil and added about 5-6 min extra time in the oven but they are still super crumbly. Maybe a different butter substitute would work better or maybe I should try again with almond butter to help keep it all together!

        1. Hey Shirley! I’m glad you enjoyed these cookies. I’m thinking they might have cooked too long if they turned out to be crumbly. Were they dry tasting?

  13. 5 stars
    Absolutely amazing!! Totally reminds my husband of the cookies his Hungarian grandma used to make. Gluten free is a bonus for me!! I either leave out the pecans or use almonds instead. Definitely a keeper!!

  14. I am looking forward to trying these, but haven’t baked with Almond flour yet. I love almond flavoring though and wondered if you can taste the almond when using the flour or do you suggest using almond extract in addition to enhance that flavor?

    1. The almond flour lends a sweet, nutty aroma to baked goods, but it doesn’t have a distinct flavor like almond flavoring would. You can definitely sub almond extract for the vanilla extract to give it more of an almond flavor. Let me know if you end up making these and how they turn out! 🙂

    1. Woot woot! I’m so glad you tried and loved these cookies, Dorth. Thanks for coming back to leave a comment and star rating. It means the world to me. <3

  15. Making these right now, but I didn’t get 23 servings out of the ingredients and I followed it to a tee, only got 16. Cant wait to try them!

    1. Hey Stacy – It just depends on how big you make the cookies. 🙂 Definitely let me know how your cookies turned out!!

    1. Yay! I’m so glad you tried and enjoyed this recipe, Joan. Thanks for coming back to leave a comment and star rating, I so appreciate it. <3

  16. 4 stars
    What type of almond flour do you use?
    I used Bob’s Red Mill super fine Natural Almond Flour from whole almonds, so the cookies were darker than what you have on the video. It tastes good, but they were on the dry side as well.

    1. Hey Juliana – I use Bob’s Red Mill almond flour a lot and love it! I’m sorry to hear that your cookies turned out dry. Did you follow the recipe exactly or change anything? If they turned out on the dryer side they might have been overcooked or had too much flour or too little moisture.

      1. 5 stars
        Thank you for your reply!
        SOOO, I made these for a cookie exchange at work. They felt a little dry when I tried them as soon as they were ready. But I used your trick to store them in the fridge for storage, and took them to the cookie exchange the next day, and they were so good!!! Everyone loved them!! I will definitely make these again!

        1. Oh yay!! That’s wonderful news. SO glad they were a hit!! 🙂 Thanks for coming back to leave a comment + star rating. I really appreciate it!

          1. 2 stars
            I had high hopes for this recipe because my granddaughter has celiacs and I was going to surprise her with some gluten free cookies. 20 minute bake time at 325* was way too long and I even dropped it down to 15 minutes. It’s hard to comment on taste because they were over baked and tasted dry, a waste of expensive almond flour. If I make them again, I would try baking them for 8-10 minutes.

            1. Oh no, I am so sorry to hear that this recipe didn’t turn out for you, Jeanne. Did you follow the recipe exactly or change anything?

    1. Woo-hoo!! Thanks for trying my recipe, Jessica. I’m so glad you enjoyed them. And thanks for taking the time to leave a comment and star rating. I really appreciate it. <3

  17. 5 stars
    These are DELICIOUS!!!! BEST keto cookies I have had! Mine only made 14 cookies but they were easy so I made a second batch right away. I followed the recipe exactly. Thank you for sharing.

    1. Ahh I love hearing that, Bev! So glad you loved these cookies. Thank you for coming back to leave a comment and star rating. It means the world to me. 🙂

    1. Ahh I love hearing that, Robin! I’m so glad you loved these cookies. Thank you so much for taking the time to leave a comment and star rating. The reviews are super helpful to other readers, so I appreciate it. <3

  18. 5 stars
    I’ve been heartbroken since finding out I’m highly gluten intolerant, as my favourite cookies are Martha Stewarts almond crescents, these are even better! thank you for such a simple easy to make and absolutely fabulous recipe!

    1. Ahh that makes me so happy to hear, Lise. I’m so glad you found my recipe and enjoyed it. Thank you for leaving a comment and star rating. I so appreciate it!

  19. 5 stars
    We made these cookies tonight and they are yummy! Really easy to put together as well. We are a df & gf family so we used Earth Balance sticks. We also used hazelnuts instead of pecans. My mil is German and they remind us of one of her Christmas cookies. Thanks for the recipe 😁

    1. Yay!! I’m so glad you loved these cookies, Lisa. Thank you for taking the time to come back and leave a comment and star rating. It means the world to me. <3

  20. I just made these cookies, where u got the number 23 this recipes yields, I got 14. Tasted on before icing I find them a bit dry. Used regular butter not ones mentioned. Disappointing, since almond flour isn’t cheap.

    1. Ahh yay!! That makes me so happy to hear, Bev. I’m so glad you enjoyed these cookies and thank you for coming back to leave a comment + star rating. I so appreciate it. <3

  21. 5 stars
    These are amazing! I doubled the recipe to make for Christmas for small family celebration. We also had other goodies so a small batch was enough.

    1. Yay!! So glad these cookies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3

  22. 5 stars
    Today is Christmas. I have chosen this recipe with care. This cookie is the perfect decadent treat for the holiday. Thank you for taking the time to create and post the recipe.

    1. Ahh that makes me so happy to hear, Julieann! Thank you for taking the time to leave a comment + star rating. The reviews are super helpful to other readers, so I appreciate it. <3

  23. 5 stars
    These are delicious! My dough was a bit more dry and crumbly than in the pictures, and so I had to squeeze them more than roll to get them to stay together. I expected my cookies to completely fall apart, but they didn’t! I used coconut sugar blended with a little arrowroot as an alternative to refined powered sugar, and although they weren’t quite as pretty because the coconut sugar is a bit darker, they tasted great. My whole family enjoyed them.

  24. 5 stars
    Thank you for the recipe. It is great.
    Used butter and made it in the food processor. Was easy and are delicious. Made them for a friend who needed a low carb sweet snack. Was so nice to be able to make one with out having to test it first. Will be trying more of your recipes. Thanks again.

    1. You’re so welcome! I’m glad you enjoyed this recipe, Gay. Thank you so much for coming back to leave a comment + star rating, I so appreciate it!

  25. 5 stars
    DELICIOUS.Made them and shared with friends. You can’t beat a 4 ingredients,1 bowl, 1 spoon recipe and a quick clean up. Thank you!

    1. Ahh I love hearing this, Teresa! So glad these cookies were a hit! Thanks for coming back to leave a comment and star rating. I so appreciate it!

  26. 5 stars
    I AM ADDICTED to these cookies! I am low carb so I used real butter and Monk fruit sugars. The first time I made them I did not have the Monk fruit powdered “sugar” so I used granulated “sugar”-thought they were yum! Next time, I used the powdered in the dough-wasn’t sweet enough. I made several batches using granulated and I think that is the better texture. DO NOT MAKE THE MISTAKE of baking at 350*😩‼️😂

    1. I’m so glad you love these cookies, Sharon!! Thanks for coming back to leave a comment + star rating, I so appreciate it. <3

  27. 5 stars
    A great replacement for shortbread (full of butter and sugar). I’m so impressed with this recipe, how great it tastes and how healthy it is! Even my husband enjoys them, he said they were the best!

    1. Ahh that makes me so happy to hear, Francesca!! So glad these cookies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

  28. 5 stars
    These cookies were amazing! And so easy.I used regular sugar in the dough and only used powdered sugar on the outside. Next time I’m going to try using almond extract and maybe even some lemon zest. Thank you for this recipe!

    1. I’m so glad you enjoyed these cookies, Antoinette. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3

    1. You’re so welcome, Kimberly!! I’m so glad you enjoyed these cookies. Thanks for trying them and for coming back to leave a comment and star rating. I really appreciate it. <3

  29. These are just my style. I love all things almond and these look like they would be great with my morning coffee. And because they are healthy I don’t have to feel bad.

  30. These cookies were amazing. Kept them in the freezer which helped with not eating them all at once, but the coldness made them taste even better.

    1. I totally agree! I love these cookies cold. I’m so glad you enjoyed them!! Thanks for trying my recipe and for coming back to leave a comment, I really appreciate it. <3

  31. 5 stars
    So easy and they taste amazing! Don’t hesitate to give these a try. Thank you for sharing. I will be trying more of your recipes.

    1. 5 stars
      Sooo yummy! Agree with others. Only got a dozen. I made this twice and over cooked the first batch- still delicious. (my almond flour was refrigerated- butter room temp)
      The second time both were room temp and they lost their shape, again, still yummy! But would that do it ?

      1. Oh no!! Sorry to hear that. Was your butter softened or still pretty hard? Did you change anything about the recipe?

  32. 5 stars
    So yummy! So easy! I used walnut because that’s what was in the pantry and they turned out great. I didn’t get near 23, only 13. Next time I’ll double the recipe.

    1. I’m glad you enjoyed these cookies, Katherine. You could have just made yours a bit bigger than when I made them, but I’m glad you loved them. Thanks for coming back to leave a review. I appreciate it!

  33. 5 stars
    So EXCITED about this recipe…I have a crescent cookie recipe from my mom & I make these cookies every Christmas…since she has passed, they have a special place in my heart. However, I needed a gluten-free/ dairy-free/sugar-free recipe (gut issues for me) and THIS IS THE ONE! Easy and fabulous! Thank you oh so much…I did only get 12 cookies though.

    1. Yay, this makes me so happy to hear! So glad you loved this recipe, Terri. Thanks for making it and for coming back to leave a review. I so appreciate it! As far as the number of cookies, you likely just made them a bit bigger than what I did. 🙂

  34. 5 stars
    These are easy, excellent, and quick to make! This recipe is not the same as my German great-grandmother’s, but the cookies taste nearly identical. Nice and smooth and buttery!

    1. Ahh yay, that makes me so happy to hear, Steven. Thanks for coming back to leave a review. I so appreciate it!

  35. 5 stars
    These are phenomenal! Love that they aren’t overly sweet and so easy to make! I’ll be definitely making these some more. Thanks for the delicious recipe!

    1. Woo!! So glad you loved these cookies, Liz. Thanks for making them and for coming back to leave a review. I so appreciate it!

  36. 5 stars
    These are delish! Great subtle yet rich flavor and satisfying texture.Thank you for a simple gluten free cookie I can throw together in a few minutes.

    1. So glad you loved these cookies!! Thanks for making them and for coming back to leave a review. I really appreciate it. 🙂

    1. You can totally make them without the added nuts! They’ll still be yummy, but taste more like shortbread cookie.

  37. Hi. I’m not sure what I’m doing wrong. When rolling the dough it felt like it didn’t stick then when cooking they cracked. Any idea? Followed recipe exactly as is.

    1. One thought might be the pecans. Did you pre-chopped pecans from the store or did you finely chop them yourself? I’ve found the store-bought chopped pecans aren’t fine enough and tend to make the cookies hard to roll and stay together.

    1. Woo!! That makes me so happy to hear. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

  38. 5 stars
    I have been making these for about 3 years now every Christmas! No one even knows the flour difference and they are always a huge hit wherever I take them.
    I usually swap the vanilla for almond extract, or just add in. They are SO amazing!
    Forever a staple in our household Christmas cookie baking 😃

    1. Ahh yay, that makes me so happy to hear. I’m glad these cookies were a hit with everyone. Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. Hey Brenda – I haven’t tried these with regular flour before, so I’m not sure how the cookies would turn out. I developed this recipe specifically for almond flour. Let me know if you try them and how they turn out.

  39. 4 stars
    Hi Brittany,Merry Christmas!
    I made these cookies today, they taste good, but the flattened out when I baked them.
    Any ideas why.
    Thank you !

  40. 5 stars
    Made these tonight on Christmas and they are so good! So easy and I had all the ingredients already in my pantry. I will definitely be making these again.

    1. Yay!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!

  41. 5 stars
    So delicious! The recipe made 9 cookies, so as the first batch was cooking I whipped up another batch. A huge hit for Christmas!

    1. So glad these cookies were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

  42. 5 stars
    Made these for my sister who needs gluten-free foods. These were really good, and I’ll be using this recipe from here on out. Everyone liked them,

    1. I’m so glad these cookies were a hit!! Thanks for making them and for the review. I so appreciate it. 🙂

  43. 5 stars
    Every time I make them, these cookies are delicious. I use maple syrup instead of sugar so the batter is a bit wet, but still they come out perfection.

    1. So glad you’re loving these cookies, Sophie. Thanks for making them and for coming back to leave a review. I so appreciate it!

  44. OMG. These are fabulous! The only problem is that one batch is not nearly enough!! After the first batch was such a hit, I have been making in nothing less than double batches… repeatedly!! I needed a new gluten/grain/dairy free addition to the mix, and this was perfect!! Thank you so much for this!!

    1. I feel that!! I always have to make a double batch too. So glad you’re loving these cookies, thanks for coming back to leave a review. I so appreciate it!

  45. 5 stars
    Theses are great, except the recipe says to use TABLESPOON scoops where I believe it should say TEASPOON scoops for the amount of dough to use. TABLESPOON cookies are huge. 😉

      1. They’re delicious! I kept better track this time. I made a triple batch and had 95 teaspoon size cookies, so 30 per batch versus your 18 😉. I guess we like the smaller bite size version. I should be more adventurous and go larger!

        1. So glad you’re a fan of these cookies, Kristen!! Thanks for coming back to leave a review. I so appreciate it. 🙂

    1. So glad you loved these cookies, Jerica. Thanks for making them and for coming back to leave a review. I so appreciate it!

  46. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    1. Yay! So glad you enjoyed these cookies, Kimberly. Thanks for tying them and for the review. I so appreciate it!

    1. Aw yay!! I’m so glad these cookies were a hit, Fery! Thanks so much for making them and coming back to leave a review. I really appreciate it!

  47. These taste divine but each time I make them, they come out super flat! The only thing I have changed is using unsalted butter… Could that be why?

    1. Mmm, that shouldn’t make a difference! And you haven’t changed anything about the recipe? Are they almost melting/spreading super thin?

  48. 5 stars
    Have made these and they are soooo good and delicious the one thing I’m not sure about is why mine are browning and not staying light like yours?
    I have them on the same temperature as you have suggested and we use Celsius which is 190 degrees Celsius also they are still crumbly at 20 minutes so I leave them a bit longer as they fall apart. Please help 😔

    1. Hey Angela, sorry to hear you’re having troubles with this recipe. Sounds like your dough is dry. Maybe try adding a splash of milk to the dough if it seems to dry? And it sounds like they might be overcooked if they are browning in the oven. Maybe try cooking them for less time?

      1. 5 stars
        Hi Brittany, Thanks for your reply, my dough doesn’t feel dry and the 20 minutes time they feel very soft and under cooked, do they stay firm once they cool down if I don’t bake them further? We love them and enjoy them with our coffee.
        Thanks in Advance.

        1. Hi Angela,
          I think the temperature should be 160 Celsius at 325F not 190 Celsius. Maybe that’s why they were browning too much?

  49. 5 stars
    Made these for a friend who is can’t eat gluten. She and her family loved them and asked for the recipe. The entire batch was gone by the end of the evening. 🙂

    1. Happy to hear you enjoyed these cookies, Kathy. Thank you for the note on the baking time and for your review. I really appreciate it!

  50. 5 stars
    I baked mine in convection oven for about 12 min instead. I used a cookie scoop to portion and I ended up making about 12 cookies! Great sub to the traditional almond crescent cookies. Only downside, I already know I will need to make more before christmas. I used a coffee grinder to grind my pecans and it really helped them bind together!

    1. Woo!! Happy to hear these cookies were a hit, Ellen. Love that you used your coffee grinder for the pecans, what a great idea. Thanks so much for the review!

  51. 5 stars
    Used a 1/2 tbsp scoop to make more cookies out of one batch after reading some of the comments and they’re just the right size. Subbed olive oil for the butter to keep it dairy free and they turned out fantastic!

  52. 5 stars
    Made this for a family Christmas gathering to have a gluten free cookie available and wow they were a huge hit! I doubled the recipe and none are left! I did have to just get into the dough with my hands to get it to mix/hold together enough.

  53. 4 stars
    These cookies were delicious and a BIG hit with health-foodies and sugary-sweet lovers alike.
    I had a bit of trouble with getting the size small enough so that they would not get too puffy and lose their shape. I also had a bit of trouble with the cookies collapsing.
    However, after making the cookies smaller and reducing the time down to 16 minutes, I finally had cute looking cookies. However, ALL of them were delicious, no matter their shape. I would highly recommend this recipe and will be making them again.

  54. 5 stars
    Yummy! I tried the cookie before rolling them in the powdered sugar and enjoyed them plain as well. These are delicious. I’ve tried using stevia drops to sweeten a similar cookie, and might try with these later on. Mine single batch yielded 12 small cookies, so double the batch if you want to store up a few after sharing. Thank you for sharing your recipe! 🌸

    1. Yay! I’m so glad to hear you loved this recipe, Chaundra! Thanks for sharing your tips and leaving a review, it means the world to me. If you try the stevia drops let me know how they work out for you!

  55. 5 stars
    Love this cookies been Keto and so easy to make, we become addicts to them, I use Hermesetas for sugar and we triple the amount so we store in the pantry on a glass jar, Thank you

    1. I’m so glad to hear you love this recipe, Juan & Nelly! Thanks for making them and coming back to leave a review. It means the world to me.

  56. 5 stars
    Just tried these and they are delicious! My husband was recently diagnosed with diabetes, so I’ve been looking for low carb/low sugar desserts for him. I added a little cinnamon and nutmeg too. He loved them!

    1. Yay! So glad these cookies were a hit, Barb. The addition of cinnamon and nutmeg sounds delicious!

  57. 5 stars
    I have no issues with gluten, but I love making this recipe anyway! I like to add some mini chocolate chips 🙂

    1. So glad you love these cookies, Mary Kate! Thanks for coming back to leave a review. I so appreciate it!

    1. Hi Miriam – I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.

    1. Hi Sara – I would recommend using organic butter or ghee. Not coconut oil. Hope you enjoy this recipe!

  58. 5 stars
    Beware!!! These are dangerously good!! You won’t be able to stop eating them when they cool off. 😋
    I love them!! Thanks for sharing your recipe!!

    1. Ah yay! I am so glad you are loving this recipe, Bijana. Thank you so much for sharing your review + star rating, I so appreciate it.

    1. Hi Anais – I have not tried it, but I don’t believe coconut sugar will work in this recipe. It works as a binder and for the powered topping and I do not think the coconut sugar would work the same. So sorry.

    2. Swerve make a confectioners sugar that can be used. You can also make confectioners sugar from just about any sugar, plus a small amount of arrowroot or tapioca flour, and a good blender. I would expect coconut sugar to be a fine substitute, but because it is dark in color the cookies will look different no matter what. I’d say it’s worth a try — and I’d love for you to post here with your results! Good luck and happy holidays.

  59. 5 stars
    Made these for our annual cookie exchange cause I wanted at least one kind of cookie that I can eat and they didn’t disappoint! I couldn’t get 18 from one batch though so I had to double the recipe twice to have enough but they are very good and simple to make. Thank you!!

    1. YUM! I am so glad you are enjoying this recipe, Cindy. I wonder why you couldn’t get all 18 cookies? Did you use tablespoon size scoops? Thank you for your review + star rating, I so appreciate it!

    1. Excellent! I am excited that these cookies are a hit, Ann. Thank you for sharing your review & star rating, I so appreciate it!

  60. 5 stars
    OMG these cookies are absolutely scrumptious! Great texture, just the right sweetness, nutty. Hard to stop eating. Thanks a lot! Happy Holidays!

    1. Woo! I am excited to hear that you are loving this recipe, Toni. Thank you so much for sharing your review & star rating, I so appreciate it!

  61. 5 stars
    These are so very good and easy to make! I have been looking for a easy recipe, similar to my Grandma’s snowball cookies she would make, (they were my favorite as a kid). These are so close, and I can actually eat them because they are GF! Thank you for sharing and creating!!

    1. Aw yay! I am so glad that you are loving this recipe and that it brings back special memories, Amanda. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  62. 5 stars
    Can I sun walnuts for pecans? I bought the wrong nuts :/

    I’ve made them before with pecans and they’re my favourite biscuits!

  63. 4 stars
    These cookies are delicious my only problem is that they crumble they don’t retain their shape, what am I doing wrong? I did substitute coconut oil for butter but I don’t think that should be the problem.

    1. Hi Rita – It could have been the coconut oil that caused them to crumble/not keep their shape. I would recommend using coconut butter or ghee. I hope you will give this recipe another try. I am glad you enjoyed them though!

    1. Excellent! I am excited to hear that you are enjoying this recipe, Connie! Thank you for sharing your review & star rating, I so appreciate it!

  64. Yes, I made this recipe in fact making it again today. Everyone loves it! They have no idea its Keto friendly.🤣

    1. The best!! I am excited to hear that this recipe is a hit, Sue. Thank you for sharing your review + star rating, I so appreciate it!

  65. 5 stars
    So good and easy to make. My go to cookie recipe. Family favorite and gave as gift to diabetic who said her blood sugar did not go up. My husband and I have one with cup of tea for afternoon treat. Thank you for this great recipe ❤️

    1. Aw this is great, Marianne. I am so glad these cookies are a hit for you and your family. Thank you so much for coming back and sharing your review + star rating, I truly appreciate it!

  66. 5 stars
    Great recipe! I’ve made it several times now using monkfruit sweetener and they turned out great. The only observation is that I only get about 9 not 18, they would have to be incredibly small to make 18 pieces.

    1. Yay! I am so glad you are enjoying these cookies, Diana. These cookies are supposed to be about 2 inches long, not sure if that is helpful. Thank you for your review + star rating, I really appreciate it!

    1. Hi Tori – Unfortunately I do not, I haven’t tested this at a hight altitude so I am not sure what the adaptions would need to be.

      1. I live in the mountain west and don’t change recipes other than cake recipes for high altitude. My cookies always turn out just fine.

  67. 5 stars
    I made these with Swerve and they came out great. I really appreciate a tasty treat that won’t raise my blood sugar. Can’t wait for my mom to try them. Thanks so much.

    1. YUM! I am SO glad you are loving these cookies and they turned out amazing for you, Julie. Thank you for your review & star rating, I seriously appreciate it!

  68. How do you think these would taste with addition of some cinnamon?
    Thanks a bunch! We love all of your recipes that we have tried.

    1. Hi Barb – I bet it would be delicious. You could add a bit into the dry mixture. Let me know how these turn out for you!

  69. We love these cookies! A new favorite and very easy to make. My cookie scoop must be bigger than the recipe calls for because I always get about 26 for a double batch. Love them though!

    1. YAY! I am excited that you are loving these cookies, Nicole. Thank you so much for sharing your review + star rating, I truly appreciate it!

  70. 4 stars
    Just made these today, very easy and nice gluten free version of our favorite cookie. I added a tbs of water and they still came out a bit dry. Thank you for sharing!

  71. I made these to take to the Buckaro Traditions competition, my daughter and her family and friends loved them so much they hid them from the children! They turned out perfect! I did use almond slices chopped fine instead of pecans and just as yummy!

    1. Ahh this is the best, AliciaJo. I am so glad you have these a try and they were a hit for everyone. Thank you so much for sharing your review & star rating, it means so much to me!

  72. I was recently diagnosed with type 2 diabetes. I have struggled to find recipes made with almond flour as I enjoy baking. I just finished making these and I love them. Success at last!

    1. I am so glad you found this recipe, Diane. Happy to hear you are enjoying these cookies and they turned out amazing for you. Thanks so much for sharing your review & star rating, I appreciate it so much!