Almond crescents are buttery, crisp cookies. You can coat them in confectioners’ sugar, or present them along with a raspberry coulis for dipping.
From Dorie Greenspan’s Dorie’s Cookies
Yield: 24 cookies
- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- 1/4-1/2 teaspoon pure almond extract (optional but recommended)
- 1 3/4 cups all-purpose flour
- 1 1/3 cups almond flour
- 1 1/2 cups confectioners’ sugar (optional)
- Position racks to divide oven in thirds and preheat to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter, sugar, and salt at medium speed until light and fluffy, about 3 minutes.
- Beat in vanilla and almond extracts (if using).
- Add all-purpose flour, reduce speed to low, and mix until flour is almost incorporated.
- Add almond flour and mix just until it disappears into the mixture and the dough comes together. If the dough is soft and hard to handle, refrigerate until firm, about 30 minutes.
(I skipped this step.) At this point, you can wrap the dough airtight and store in the refrigerator up to 2 days.
- Scoop 24 rounded tablespoonfuls of the dough onto the prepared baking sheets.
- Using your hands, roll each ball into
a 4-inch rope, then shape into
a crescent. Pinch the ends lightly and place on baking sheets, spacing cookies 2 inches apart. (The shaped cookies can be frozen, wrapped airtight, and stored in the freezer for up to 2 months. Let them come to room temperature before baking.)
- Bake 19-21 minutes, rotating the sheets top to bottom and front to back halfway through baking. The cookies will be golden at the tips, pale everywhere else, and set but too fragile to lift without breaking.
- Transfer baking sheets to wire racks and let cool for 5 minutes. At this point, the cookies can be cooled completely, wrapped, and frozen for up to 2 months.
- If desired, sift confectioners’ sugar into a shallow bowl. Dredge the warm cookies in the confectioners’ sugar; return to the rack and let cool completely.
- The baked cookies keep at room temperature for about 3 days.