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!
I’m looking for gluten-free cookies. These particular cookies are definitely not as good as ones made with regular flour.
Thanks so much for giving these a try! I totally understand that gluten-free cookies can have a different texture and flavor compared to those made with regular flour — they can definitely be a bit of an adjustment. I appreciate your feedback, and if you’re looking for more gluten-free cookie options, I have a few other recipes that you might enjoy! Let me know if you’d like some suggestions or if you’re looking forward anything specific?
I’m not sure why some people didn’t like these?!!! They were really good and so quick to make up. I followed the recipe exactly and they were really good. My husband and kids liked them so much, I made a second batch later the same day. Thank you for this great keeper of a cookie recipe!
Ahh this makes me so happy to hear! I’ve made this recipe so many times and it’s always a hit in our house too—especially with the kiddos. I’m so glad your family loved them enough for round two in the same day. That’s the ultimate compliment! Thanks so much for taking the time to leave a review. 💛
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! 🤤
So glad this recipe was a hit, Sara! I love that they brought back a little nostalgia while still feeling like something you can enjoy now. Thanks again for making the recipe and for leaving a review.
They melted into one giant cookie sheet and just fell apart. I’m not sure what I did wrong.
Oh no! So sorry to hear that! Was your butter softened and not melted? I’m wondering if you used too much liquid?
Wow! I only got 24 cookies when I doubled the recipe…yummy, bit sure wanted more….dont think I made them too big at all.
I’m glad you enjoyed the recipe! Did you use a Tablespoon to scoop the dough? That’s what I used to get 18 cookies from one batch, but there’s nothing wrong with slightly larger cookies. 🙂
all recipes sound great. looking forward to making them and they are gluten free
Thank you, Pat! Enjoy!
These are amazing, I doubled the recipe and we all ate them, I had to hide some to save for hubby =]
YUM! So glad to hear you are loving these, Gina. Thank you for sharing your review & star rating, means so much to me!
Second year I’ve made these easy and delicious cookies. Takes me back to my German upbringing where we had Vanilla Kipferl cookies at Christmas. Everyone loves them… they make a great gift.
I don’t roll mine in the icing sugar – just give them a good dusting and it works a treat. Thank you for the memory and yet another great recipe x
Ahh yay! This makes me so happy to hear! So glad you enjoyed these cookies, Virginia. Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
Could you use chopped almonds instead of chopped pecans?
Absolutley! Enjoy!
hi Brittany, can you describe your measurements in grams for your almond crescents and for all recipes please. Thanks dear. very good recipes. especially for butter, sugar, almond flour.
Hi Rose – Thank you so much for the suggestion. I am looking into the ability to add metric measurements to my recipes because I’ve been getting more requests lately, but for now my recommendation would be to use an online converter. So sorry for the inconvenience.
I have a daughter-in-law that is allergic to almonds-pretty badly allergic. I want to make these for our annual 4th of July family holiday. Have you had luck with hazelnut flour or similar-no walnuts as I’m really really allergic to them?
Hi Marge – Unfortunately I haven’t tested these cookies with hazelnut flour so I am not sure how they would turn out. Let me know if you give them a try and how they turn out for you.
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!
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!
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!
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!