Almond Crescent Cookies
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Add as Google Trusted SourceThese almond crescent cookies are buttery, nutty and coated in powdered sugar. Made with almond flour and just 6 simple ingredients, they’re an easy gluten-free addition to your holiday cookie tray!
These almond crescent cookies are a remake of my nanny’s crescent cookies that we’ve made every Christmas since I was a little girl. My version uses almond flour instead of all-purpose flour, with finely chopped pecans and that sweet powdered sugar coating I’ve always loved.
All the ladies in my family get together for holiday cookie baking, and nanny’s crescents are always on the list. Before she passed, she would help roll the cookies in powdered sugar and sneak plenty of bites along the way! Making these brings back those memories every year.
If you love baking with almond flour, check out more of my almond flour recipes.
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“I think these are delicious! They are just like the ones my mom made when I was a girl, but they are so much better for me. Thank you!!!!! Yum! “
Why I Love These Almond Crescent Cookies
- Just 6 ingredients: A short ingredient list and only 10 minutes of prep before these cookies head into the oven.
- Buttery and nutty: Finely chopped pecans add a little crunch, while powdered sugar gives each cookie a sweet finish.
- Naturally gluten-free: These cookies use almond flour without any all-purpose flour.
- A holiday favorite: Their crescent shape and snowy coating make them a fun addition to cookie trays, exchanges and homemade gifts.
Ingredients Needed
- almond flour – use finely ground blanched almond flour for the best texture. This recipe was developed specifically for almond flour, so I don’t recommend swapping in another flour.
- 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.
- powdered sugar – also called confectioners’ sugar. You’ll use some in the dough and the rest to coat the baked cookies.
- 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.
Substitutions
- Pecans: You can sub in another nut like almonds, hazelnuts or walnuts or leave the nuts out altogether.
- 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 sweetener instead of traditional confectioners’ sugar.
How to Make Almond Crescent Cookies
Step 1 – 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 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 – Scoop about 1 Tablespoon of dough, roll it into a small log and gently curve the ends into a crescent. Arrange the cookies about 1 inch apart on the prepared baking sheet.
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.
Tips For Success
- Start with softened butter: Let your butter soften at room temperature so it mixes easily into the dough.
- Chop the pecans finely: Small pieces are easier to incorporate and help you shape the dough into crescents.
- Watch for light golden tops: Start checking near the end of the baking time and remove the cookies when they begin to turn light golden brown.
- Let them cool before coating: Follow the cooling times before rolling the cookies in powdered sugar so they’re easier to handle and the coating doesn’t melt into them.
Troubleshooting Crumbly Dough
The dough can look dry when you first start mixing. Before making any adjustments, try these steps:
- Keep mixing: Give the ingredients time to come together, using your hands to gently work the dough if needed.
- Check the butter: It should be softened enough to blend easily with the other ingredients.
- Check your measurements: Double-check the almond flour and pecan amounts against the recipe card.
How to Store
Let the cookies cool completely before storing them in an airtight container.
- Room temperature: Store for 3–4 days.
- Refrigerator: Store for up to 1 week. I like keeping mine in the fridge for a crisp texture.
- Freezer: Store the baked cookies in a freezer-safe container for up to 3 months.
More Holiday Cookies To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Crescent Cookies
Ingredients
- 1 cup finely ground blanched almond flour
- 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
- 5-6 Tablespoons powdered sugar, divided
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup raw pecans, finely chopped
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.1 cup finely ground blanched almond flour, 3 Tablespoons softened organic butter, 5-6 Tablespoons powdered sugar, ½ teaspoon vanilla extract, ⅛ teaspoon salt, ⅓ cup raw pecans
- 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.
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 sweetener instead of traditional confectioners’ sugar.
- Pecans: You can sub in another nut like almonds, hazelnuts or walnuts or leave the nuts out altogether.
- Storage: 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 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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.
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!
Can I sun walnuts for pecans? I bought the wrong nuts :/
I’ve made them before with pecans and they’re my favourite biscuits!
Yes! Walnuts should work out just fine. Hope you enjoy this recipe!
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!!
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!
OMG these cookies are absolutely scrumptious! Great texture, just the right sweetness, nutty. Hard to stop eating. Thanks a lot! Happy Holidays!
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!
Made these and absolutely delicious. Friends loved them too! Thank you for sharing the super easy and foolproof recipe.
Excellent! I am excited that these cookies are a hit, Ann. Thank you for sharing your review & star rating, I so appreciate it!
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!!
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!
Favorite Christmas plate cookie.
Excited to try these. My nephew is allergic to walnuts and pecans. Would almonds or peanuts work?
Yes, almonds would work great! Enjoy!
can I use coconut sugar instead, I am diabetic. Thanks.
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.
I’ve read in some diabetic articles, using coconut sugar for powdered sugar. Check out that info. I believe you put the coconut sugar in a high speed blender and whir it up to make powdered sugar.
Yes! I have heard of this as well, but I haven’t tried it to see how it works. Not sure how it would stick to the cookie or if it would change the flavor at all. Let me know if you give it a try!
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.
Thanks so much for sharing, Lisa!
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!!
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.