Almond Butter Crescents

Photo: Thomas J. Story; Styling: Robyn Valarik

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.

Yield: Makes about 42 cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 58%
  • Protein: 0.9g
  • Fat: 5g
  • Saturated fat: 2.8g
  • Carbohydrate: 7.5g
  • Fiber: 0.3g
  • Sodium: 45mg
  • Cholesterol: 12mg


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


  1. 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. 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. 3. In a bowl, combine remaining 1 tbsp. sugar with the cinnamon; sprinkle over cookies.
  4. 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.
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