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Photo: Tina Cornett Photo by: Photo: Tina Cornett

Almond Crescents

The crescent shape of these cookies is a little more trouble, but it makes them unique.

Southern Living OCTOBER 1997

  • Yield: 8 1/2 dozen


  • 1 1/2 cups sliced blanched almonds
  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose soft wheat flour
  • Pinch of salt
  • Sifted powdered sugar


Process almonds in a food processor until ground.

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.

Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level teaspoonfuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.)

Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.


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Almond Crescents Recipe