Description

Delight in these delicate Almond Crescent Cookies, a buttery and nutty treat with a tender crumb, perfect for any occasion. Made with finely ground almond flour, pecans, and a hint of vanilla, these cookies are lightly sweetened and rolled in powdered sugar for a classic finish. They bake to a light golden brown, offering a melt-in-your-mouth texture and a subtle nutty flavor, ideal for holiday gatherings or an everyday indulgence.

Ingredients

Cookie Dough

1 cup finely ground almond flour
3 Tablespoons softened organic butter (ghee or vegan butter, such as Earth Balance)
3 Tablespoons powdered sugar (divided)
½ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup raw pecans (finely chopped)
2-3 Tablespoons additional powdered sugar for rolling

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Instructions

Prep: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Make the Dough: In a mixing bowl, combine the almond flour, softened butter, 3 tablespoons powdered sugar, vanilla extract, and salt. Mix thoroughly until a cohesive dough forms—initially, it may appear dry, but continue mixing until everything is well incorporated. Then fold in the finely chopped raw pecans, using your hands if needed to ensure even distribution.
Shape the Cookies: Using a tablespoon, scoop portions of dough and roll each into a small log. Shape each log into a crescent form and place them on the prepared baking sheet, spacing about 1 inch apart to allow room for spreading during baking.
Bake: Place the baking sheet in the preheated oven and bake the cookies for 20 minutes or until the tops begin to turn a light golden brown, which signals they are perfectly baked.
Cool: Remove the cookies from the oven and let them cool on the pan for about 5 minutes. Then transfer them to a cooling rack for an additional 10 minutes to cool completely.
Coat with Sugar: Pour 2-3 tablespoons of powdered sugar into a shallow bowl. Once the cookies are cooled, gently roll each cookie in the powdered sugar until fully coated, adding a sweet and snowy finish.
Store: Store any leftover cookies in an airtight container. They will keep for 3-4 days at room temperature, up to 1 week refrigerated, or 1-2 months frozen for longer storage.

Notes

Almond flour can sometimes cause the dough to feel dry; mixing thoroughly and using your hands helps achieve the right consistency.
Use a silicone baking mat or parchment paper to prevent sticking and promote even baking.
For a vegan version, use vegan butter or ghee alternatives.
Feel free to substitute pecans with other nuts such as walnuts or almonds.
Cookies can be frozen either before or after baking; just ensure they are individually wrapped or in an airtight container.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American