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Almond Butter Crescents

Photo: Thomas J. Story; Styling: Robyn Valarik
Yield Makes about 42 cookies
Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.


  • 1 cup butter, softened
  • 1/2 cup plus 1 tbsp. sugar, divided
  • 1/2 cup finely ground almonds
  • 2 cups flour
  • 1 teaspoon cinnamon

Nutrition Information

  • calories 78
  • caloriesfromfat 58 %
  • protein 0.9 g
  • fat 5 g
  • satfat 2.8 g
  • carbohydrate 7.5 g
  • fiber 0.3 g
  • sodium 45 mg
  • cholesterol 12 mg

How to Make It

  1. Preheat oven to 300°. In a bowl with a mixer, beat butter and 1/2 cup sugar until creamy. Add almonds and flour; mix on lowest speed until dough holds together.

  2. Shape dough into 1-in. balls and roll each into a 2-in. rope. On 2 large baking sheets, form each rope into a crescent, tapering to points at ends and spacing cookies about 1 in. apart.

  3. In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.

  4. Bake until cookies begin to turn golden at edges, switching pan positions in oven halfway through cooking, about 25 minutes. Let cool on pans 5 minutes, then transfer to racks to cool completely.

  5. Note: Nutritional analysis is per cookie.