Almond Crescent Cookies
This post may include affiliate links. Thank you for your support.
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.
Table of Contents
“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!
So delicious! The recipe made 9 cookies, so as the first batch was cooking I whipped up another batch. A huge hit for Christmas!
So glad these cookies were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Can’t see your top menu for the ads.
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.
Yay!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
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 !
Hi Rita! Hmm… I’ve never had that happen to me before. Did you change anything about the recipe?
Ok thanks. I am going to try these again, with a different butter maybe.
These are better than the ones I’ve always made using AP flour. I’ll never go back!
Ahh, this makes me so happy to hear! Thanks for making them and for the review, Judy.
Can i use regular flour I want to make these cookies today thank you
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.
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 😃
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!
Such an awesome and easy recipe…my first eating bird food and will be definitely trying more!!!
Woo!! That makes me so happy to hear. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
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.
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.
These were so good and easy to make. Turned out wonderful !! I left out the nuts.
Woo!! So glad these cookies turned out for you, Shannon. 🙂