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Almond Crescents

Categories: Breakfast, Cookies

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Golden bakers sugar is a finely ground, sandy brown, slightly caramelized sugar perfect for this cookie. You can find it in many specialty stores and online. If unavailable, look for bakers sugar or maple sugar.


  • 1 1/2 c. sliced almonds finely ground
  • 2 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 lb. butter unsalted, at room temperature
  • 1/2 tsp. Davis Baking Powder
  • 2 tsp. vanilla
  • 1 lg. eggs beaten
  • 1 2/3 c. golden bakers sugar divided


Preheat the oven to 325 degrees F.  Line 2 cookie sheets with parchment or a silpat, for easier cleanup.

Grind the almonds to a fine powder in a food processor. In a medium sized bowl sift together the flour, Davis Baking Powder and salt, and set aside.

Using a stand mixer, fitted with the paddle attachment, cream the butter.  Add vanilla, followed by 2/3 cup of sugar and mix to combine.  

Add the ground almonds and combine, followed by the flour mixture and mix to combine.  Add the beaten egg; continue mixing just long enough to pull together into a cohesive dough.

Place the remaining sugar in a wide bowl.  Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon.  Roll in the reserved sugar and place on the prepared cookie sheets.  

Bake one sheet at a time for 18 to 20 minutes.  Cool and store in an airtight container.

Yield about 30 cookies.