This Almond Crescent Cookies recipe is light, crumbly, not too sweet and perfect for coffee or Christmas.
I received an assortment of baking supplies from the OXO brand in exchange for this post. OXO is also donating $100 to Cookies for Kids Cancer, a cause I am proud to support.
Oh readers, I have a treat for you today.
Are you familiar with Dorie Greenspan and her recipes? This Almond Crescent Cookies recipe comes from her new cookbook, “Dorie’s Cookies”. She teamed up with the OXO brand (whose products I could browse for HOURS) and a few bloggers to bring you a handful of her best recipes. I was one of the lucky ones who was chosen for her Almond Crescent cookies.
Almond Crescent cookies have been one of my absolute favorites for years. There has never been a Christmas when they weren’t on our cookie tray.
For every recipe posted, OXO is donating $100 to Cookies for Kids’ Cancer for each blog post (up to $100,000). Since I love OXO and hate cancer – especially when we’re talking about kids – this post was one I jumped at.
See the cool texture of the sheet pan in the photo above? That’s the Non-Stick Pro Cookie Sheet, one of the products used to make this recipe. I am smitten!! It features a unique micro-textured pattern that ensures even baking and adds structural rigidity. An oversized edge makes it easy to grip and carry to and from oven, a big plus for me!
I also used the Baker’s Dusting Wand that you see in the photo above. It’s so simple to use – simply scoop your powdered sugar, flour, etc. and give it a twist to close. I was afraid it would roll around but it was stable every time I set it down. And with a quick twist to open and close plus designed to prevent clumps, dumps and powdery messes, it’s no wonder I’m already a fan.
Dorie’s Almond Crescent Cookies recipe is below. I’d love to hear if you try it! Be sure to tag me (@thewickednoodle on all social platforms) if you make the cookies; I want to see your creations!
- 2 sticks, 8 ounces; 226 grams unsalted butter, cut into chunks, at room temperature
- ½ cup 100 grams sugar
- ½ teaspoon fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- ¼ to ½ teaspoon pure almond extract, to taste (optional)
- 1 3/4 cups 238 grams all-purpose flour
- 1 1/3 cups 133 grams almond flour
- Granulated or confectioners’ sugar, for coating
- Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
- Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
- Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
- Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool.
A word on size: Crescents can be made in just about any size you’d like. I make these rather large, but if you’d like them smaller (and more like the ones that turn up in an assortment of bakery cookies), you’ll get pretty cookies using a small scoop (2 teaspoons) and rolling the dough into a log about 2½ inches long before bending it. Bake them for about 19 minutes.