Best Almond Crescents Recipes

VIENNESE ALMOND CRESCENTS

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
• In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
• Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.

CHOCOLATE ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

ALMOND CRESCENTS

Steps:

• Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.
• Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

ALMOND CRESCENTS

Steps:

• In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy.
• Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated.
• Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours.
• For the topping, stir together the sugar and cinnamon until uniform in color.
• When ready to bake, preheat the oven to 325 degrees.
• Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
• On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
• Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks.
• To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.

ALMOND CRESCENTS I

Steps:

• Cream butter or margarine with powdered sugar until light.
• Mix in brandy and water.
• Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
• Chill dough until stiff enough to mold.
• Preheat oven to 350 degrees F (180 degrees C).
• Shape dough into crescent shapes (Use about 1 teaspoon per cookie.)
• Dip into additional chopped almonds
• Bake on ungreased cookie sheet 12 - 15 minutes.
• Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.

ALMOND CRESCENTS (KOURABIEDES)

Steps:

• Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
• In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
• In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
• Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
• Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
• Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.

VIENNESE ALMOND CRESCENTS

Steps:

• Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the almonds. Combine the flour and salt and stir into the butter mixture.
• Pinch off about 1 tablespoon of dough. Roll it between your palms to make a cigar shape. Place on a parchment-lined cookie sheet and gently curve it into a cresent. Repeat, placing the cookies 2 inches apart. Bake until the edges are barely golden, about 12 minutes.
• Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving. Immediately before serving, dust with powdered sugar.

CINNAMON ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluff. Beat in vanilla. Combine flour and almonds; gradually add to creamed mixture and mix well. , Roll into 1-in. balls; shape into crescents. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set (do not brown). , In a small bowl, combine sugar and cinnamon. Roll warm cookies in cinnamon-sugar; cool on wire racks.

ALMOND CINNAMON CRESCENTS

Steps:

• Cream butter with 3 tablespoons sugar until light and fluffy.
• Add nuts and flour; mix well.
• Chill dough for easier handling.
• Roll into small pencil thickness logs and shape into crescents.
• Place on greased cookie sheets and bake at 325° for about 18 minutes.
• While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.

ALMOND CRESCENTS II

Steps:

• Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
• Chill dough until firm.
• Preheat oven to 325 degrees F (170 degrees C).
• Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
• While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!

ALMOND CRESCENTS (MANDLOVE ROHLICKY)

Steps:

• Preheat oven to 300°F.
• In food processor:
• Mix together flour, 1/2 cup powdered sugar, and ground almonds.
• Add in butter, and extracts and pulse until dough comes together.
• In mixer:
• Cream butter and extracts.
• Add in flour, 1/2 cup powdered sugar, and ground almonds.
• Forming crescents:.
• I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick.
• You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference.
• This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer).
• Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup.
• Store in airtight container.

ALMOND CRESCENTS RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.

VIENNESE CRESCENTS (ALMOND CRESCENTS)

Steps:

• 1. In a large bowl combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. Mix until thoroughly blended. Shape into a ball.
• 2. Refrigerate dough, covered, for at least an hour.
• 3. Meanwhile, make vanilla sugar. Place sugar in bowl or small container. With a sharp, pointed knife split the vanilla bean lengthwise. Scrape out seeds, mix seeds with sugar. Cut the pod into small pieces and mix with sugar.
• 4. Preheat oven to 375 degrees.
• 5. Shape cookies into 1 inch balls. Then take each ball and roll in palms and shape into 3 inch crescents.
• 6. Place rolls 2 inches apart on ungreased cookie sheets.
• 7. Bake for 10 - 12 minutes until set but not brown. let them sit a minute before removing from sheets to cool.
• 8. Once cool to touch roll cookies in vanilla sugar

ALMOND CRESCENTS

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Combine the butter and almond extract; brush over the dough. Cut each circle into 12 wedges; sprinkle with almonds. Roll up each wedge from the wide end., Grease baking sheets and sprinkle with cornmeal. Place the rolls pointed side down 2 in. apart on prepared pans. Curve the ends to form crescents. Cover and let rise in a warm place until doubled, about 50 minutes., In a small bowl, beat egg and water; brush over dough. Bake at 350° for 13-15 minutes or until golden brown. Remove to wire racks.

ALMOND CRESCENTS

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.

VANILLA ALMOND CRESCENTS

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
• Add cut up butter with a pastry cutter, fork or clean hands.
• Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
• In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
• Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
• Place your formed dough on an UNGREASED cookie sheet.
• Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
• Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
• Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
• To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
• Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
• To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
• Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.

ALMOND-CHOCOLATE CRESCENTS

Steps:

• Divide almond paste into eight portions; shape each into a small log. Set aside. In a microwave, melt chocolate chips and shortening; stir until smooth., Unroll crescent dough; separate into triangles. Spread each with 1 tablespoon chocolate mixture; set aside remaining mixture for drizzling. Place one portion almond paste at wide end of each triangle. Roll up and place point side down 2 in. apart on an ungreased baking sheet; curve ends to form a crescent., Bake at 375° for 11-13 minutes or until golden brown. Remove to wire rack to cool completely. Drizzle with reserved chocolate mixture.

ALMOND CRESCENTS III

Steps:

• Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
• Form dough with hands into 3 inch lengths about pencil thin.
• Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
• While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.

MARTHA STEWART'S ALMOND CRESCENTS

Steps:

• Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
• Preheat the oven to 350 degrees and line baking sheets with parchment paper.
• Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
• Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.

ALMOND CRESCENTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms.
• For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet.
• Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter.