Almond Crescents

Almond Crescents

  • Prep: 3 hr 15 min
  • Cook Time: 20 min
  • Total: 3 hr 35 min
  • Serving: 10

Almond Crescents are tender and coated with a generous dusting of confectioner's sugar.


  • 2 1/4 cups flour
  • 1/8 teaspoon salt
  • 1/2 cup blanched almonds
  • 2/3 cup superfine sugar
  • 14 tablespoons butter, cold and cut into small pieces
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 3/4 cup confectioner's sugar


  1. Sift flour and salt. In a food processor, grind almonds fine. Add sugar, sifted flour and salt. Pulse to combine. With machine running, slowly add pieces of butter through feed tube. Add yolks and vanilla. Process for 20 seconds. Divide dough into two pieces. Roll each into a 1 1/2 inch thick log, wrap in plastic and refrigerate for 3 hours.
  2. Line two baking sheets with parchment. Cut dough into 3/8 inch thick pieces. Pinch each into a 3 inch crescent; place on baking sheets about 1 inch apart. Refrigerate for 30 minutes.
  3. Heat oven to 350 degrees F. Bake crescents for 10 minutes, rotate sheets between oven shelves and bake 8 more minutes; cookies should not brown. Transfer parchment with cookies to a wire rack; let cool 5 minutes. Sift confectioner's sugar over each crescent.


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