These easy Almond Crescent Cookies are crumbly, tender cookies flavored with vanilla and a hint of cardamom. I’ve coated these traditional Italian Christmas cookies in a vanilla bean powdered sugar for extra flavor.
At least several hours ahead of time but up to several months, put the spent vanilla bean in a sealed container with the confectioner’s sugar. The longer it sits, the better!
Combine flour, butter, almond flour, ½ cup confectioner’s sugar, salt and vanilla extract. Cut in on low with the paddle until a dough forms. Chill 2 hours or until firm.
Divide into 20g pieces or pieces approximately the size of a walnut. Roll into ball and then roll out into a rope approximately 2 inches long keeping the center fatter. Curl into a crescent shape and place 1 inch apart on a parchment lined sheet pan. Chill 10-30 minutes or until firm.
Bake 325°F convection until center puffs and starts to crack. The ends will begin to turn golden brown. Allow to cool 10 minutes then toss in sugar mixture.
Video
Notes
Yield – 30 Cookies, 20 g eachPresentation – Tossing twice in powdered sugar, once while warm, adds flavor and makes for a beautiful presentation.Technique – Roll each piece into a ball, then a rope that is fat in the center, then simply curl the ends in towards each other for the perfect crescent shape.Storage – Store in a sealed container at room temperature for two weeks or frozen for up to 3 months. If storing for longer than 3 days, consider tossing them in a fresh coat of powdered sugar before serving for a refreshed appearance.