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!
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.
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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
- 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!
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.
Substitutions
- Pecans: You can sub in another nut like almonds, hazelnuts or walnuts or leave the nuts out all together.
- 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.
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.
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.
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.
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.
Frequently Asked Questions
Yes! Almond crescent cookies can be frozen either fully baked or as unbaked dough. For baked cookies, place them on a parchment-lined plate or sheet in the freezer until firm, then transfer to an airtight container and freeze for 1–2 months. To freeze dough, wrap it tightly in plastic wrap, place in a freezer-safe container, and store for up to 3 months. Thaw overnight in the fridge before baking, or shape the crescents beforehand and bake directly from frozen, adding a few extra minutes to the baking time.
Coating them after baking gives that classic, snowy finish and adds a touch of extra sweetness. It also helps keep the cookies looking festive and makes them taste even more like the traditional holiday treat you know and love.
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 almond flour
- 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
- 5-6 Tablespoons powdered sugar, divided
- ½ teaspoon vanilla
- 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.
- 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.
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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?
Mmm, that shouldn’t make a difference! And you haven’t changed anything about the recipe? Are they almost melting/spreading super thin?
these cookies are perfect. I made them for the second time and everybody loves them.
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!
These cookies are delicious
Yay! So glad you enjoyed these cookies, Kimberly. Thanks for tying them and for the review. I so appreciate it!
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.
So glad you loved this recipe, Ashok! Thanks for the review!
Delicious! I added a bit of almond extract and they were the perfect little cookie!
So glad you loved these cookies, Jerica. Thanks for making them and for coming back to leave a review. I so appreciate it!
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. 😉
It should be 1 Tablespoon of dough per cookie. 🙂
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!
So glad you’re a fan of these cookies, Kristen!! Thanks for coming back to leave a review. I so appreciate it. 🙂
These were delicious
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!!
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!
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.
So glad you’re loving these cookies, Sophie. Thanks for making them and for coming back to leave a review. I so appreciate it!
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,
I’m so glad these cookies were a hit!! Thanks for making them and for the review. I so appreciate it. 🙂