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Almond crescent cookies on a plate.
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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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Cookies
Keyword: almond crescent cookies
Servings: 18



  • 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.



  • 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.


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