Easy Italian Almond Crescent Cookies Recipe

Introduction

These Easy Italian Almond Crescent Cookies are tender, buttery treats with a delicate almond flavor. Perfectly shaped and lightly sweetened, they make a delightful snack or gift that’s simple to prepare at home.

Ingredients

• 1 ¼ cup plain flour / all purpose flour (150g / 5.3oz)
• 1 ¼ cup almond meal (100g / 3.5oz), or finely crushed almonds or walnuts
• 150g butter, softened (not melted)
• ½ cup icing sugar / powdered sugar (40g / 1.4oz)
• 2 egg yolks
• 1 tsp vanilla essence
• To garnish: icing sugar / powdered sugar

Instructions

1. Step 1: In a medium bowl, mix the plain flour, almond meal, and icing sugar together. Make a well in the center of the dry ingredients.
2. Step 2: Add the softened butter, egg yolks, and vanilla essence into the well. Use your hands to gently work the mixture until it forms a smooth dough.
3. Step 3: Place the dough in an airtight container and chill it in the refrigerator for one hour to firm up.
4. Step 4: Preheat your oven to 170°C (340°F). Line two baking trays with baking paper.
5. Step 5: Scoop out a heaped tablespoon of dough and shape it into a small crescent moon or any preferred shape. Arrange the cookies on the trays, leaving about an inch of space between each.
6. Step 6: Bake for 12-14 minutes, or until the cookies turn golden around the edges.
7. Step 7: Allow the cookies to cool completely, then dust or coat them lightly with icing sugar before serving, if desired.

Tips & Variations

• Substitute the almond meal with finely crushed walnuts for a nuttier twist.
• Make the dough ahead and freeze it; thaw in the fridge before shaping and baking.
• For extra flavor, add a pinch of cinnamon or almond extract along with the vanilla.
• Use powdered sugar to dust the cookies once completely cooled for a traditional look and a touch of sweetness.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—simply thaw at room temperature before serving. Reheat gently in a warm oven for a few minutes if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole almonds instead of almond meal?

It’s best to use almond meal or finely crushed almonds as whole almonds won’t blend well into the dough and can affect texture.

Can I substitute the butter with a dairy-free alternative?

Yes, you can use a dairy-free margarine or coconut oil, but note that the texture and flavor may vary slightly from the traditional recipe.

Easy Italian Almond Crescent Cookies Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

These Easy Italian Almond Crescent Cookies are delicate, buttery treats with a subtle almond flavor. Made from a simple dough of almonds, butter, flour, and sugar, these crescent-shaped cookies are perfect for festive occasions or everyday snacking. They bake to a golden perfection and can be dusted with icing sugar for an extra touch of sweetness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cup plain flour / all purpose flour (150g / 5.3oz)
• 1 ¼ cup almond meal (100g / 3.5oz) – can be substituted with finely crushed almonds or walnuts
• ½ cup icing sugar / powdered sugar (40g / 1.4oz)

Wet Ingredients

• 150 g butter, softened (not melted)
• 2 egg yolks
• 1 tsp vanilla essence

To Garnish

• Icing sugar / powdered sugar (for dusting)

Instructions

1. Combine Dry Ingredients: In a medium bowl, mix the plain flour, almond meal, and icing sugar. Create a well in the center of the mixture for the wet ingredients.
2. Add Wet Ingredients and Mix: Add the softened butter, egg yolks, and vanilla essence into the well. Use your hands to gently work the mixture together until it forms a smooth dough.
3. Chill the Dough: Place the dough into an airtight container or wrap it in cling film and chill it in the fridge for one hour to firm up and allow the flavors to meld.
4. Preheat Oven and Prepare Trays: Preheat your oven to 170°C (340°F). Line two baking trays with baking paper to prevent sticking.
5. Shape Cookies: Scoop out heaping tablespoons of dough and shape each piece into a small crescent moon or any preferred shape. Place the cookies on the prepared trays, leaving about an inch between each for spreading.
6. Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until they turn golden and slightly firm to the touch.
7. Cool and Garnish: Allow the cookies to cool completely on a wire rack. Once cooled, optionally dust them with icing sugar before serving to add a sweet finish.

Notes

• Use softened butter—not melted—to ensure the right dough texture.
• Chilling the dough is essential to make shaping easier and to prevent spreading during baking.
• Almond meal can be substituted with finely crushed almonds or walnuts for variation.
• Store cookies in an airtight container to maintain freshness for up to one week.
• These cookies freeze well—store unbaked dough or baked cookies in the freezer for up to 3 months.

Keywords: Italian cookies, almond crescent cookies, easy cookie recipe, holiday cookies, almond meal dessert