Old-fashioned almond crescent cookies are a cross between shortbread and snowball cookies. They are so simple to make (no chilling!) and are entirely egg-free!
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Ingredients
1 cup unsalted butter, softened (but not melty) (226g)
½ cup powdered sugar (65g)
¼ cup light brown sugar, firmly packed (50g)
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (optional)
2 ⅓ cups all-purpose flour (290g)
¾ cups almond flour (80g)
½ teaspoon table salt
Additional powdered sugar, for dusting cookies (I usually need around 1 cup/125g)
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Instructions
00:00 Introduction
00:24 Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
00:30 In a large bowl using an electric mixer, beat butter until creamy and smooth.
00:56 Add powdered sugar and brown sugar and beat again until well-creamed, about 2-3 minutes on high speed.
01:34 Stir in vanilla extract and almond extract (if using) until combined.
02:05 In a separate, medium-sized mixing bowl, whisk together all-purpose flour, almond flour, and salt.
02:38 With mixer on low-speed, gradually add flour mixture to butter mixture (I usually do this in 4-5 parts). Don’t overdo it and mix just until all the flour is absorbed and dough is clinging together, it is a dry dough but should be.
03:55 Scoop dough into 1-Tablespoon (15g) portions and roll into a 3” (7.5cm) rope.
04:10 Fold into a crescent shape, making the ends thinner than the center, and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
04:37 Transfer to center rack of 375F (190C) preheated oven and bake for 10 minutes/until edges are beginning to turn a light golden brown.
04:55 Allow cookies to cool on baking sheet for 10-15 minutes, then carefully, gently toss in powdered sugar, one at a time. For a thicker coating, allow cookies to cool completely and then toss them in sugar a second time. Enjoy!
Storing
Store in an airtight container at room temperature for up to 5 days.
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25 Comments
Oh my mom always made them
My mom used to make these when I was little ❤
These were/are a holiday classic in my family. We called them horns! My mother was a German baker through and through. I miss her.
can you mail me some of those lol
Hi.Sam how are you n ur family thanks for sharing ur recipe ❤
I used to make these with my mom in the fifties. I got to toss them in the powdered sugar. They were one of my favorites. She made at least 10 different types of cookies for gifts to friends and my dad’s customers. She started baking after Thanksgiving.Those were wonderful days. I’m now 76.
Totally making these for Christmas, thank you Anna I love these i remember them.
thank you so much I love you Sam 🍪🍪😛💖💖🤗🥰
Are these very similar to your Russian tea cookies? I know those are with pecans but are the almonds pretty much the only difference?
Looks good 👍🏽
Our faves!! Thanks for the reminder for Christmastime.
These look GOOD! BTW, I left you a comment on your mini upside down cakes. I've never made minis, so I'm making them on New Years Eve to celebrate the "Stranger Things" finale! (Hee, hee "Upside Down" IYKYK) Hubby and I got a projector for our Christmas gift for each other, and we are watching it HUGE on the wall and making it a whole thing. (As long as Netflix doesn't crash again when everyone logs on for it! 😅) It might be a good chance for you to do a short vid to promote that recipe because anyone who is anyone going to be watching it! Lol
My Mom would make these every Christmas we are Greek so we call them Kourabeithes.
Need your little cookie testers. LOL
Those look yummy Sam, gosh I miss being able to eat cookies 🥺. I'm preparing to make Christmas cookies for neighbors, friends, Drs, etc, especially since my ❤ attack to let them know how much I appreciate & love them. Do you have a Kiefle(sp?) recipe? I can't find mine 🙁.
Thank you for sharing this recipe! Do note, though: Almond meal and ground almonds are not one and the same. Using ground almonds instead of almond flour will result in a different texture. (Still yummy, though!) I’m sure you already know that. This comment isn’t intended as a correction nor a criticism; I am pointing it out for less experienced bakers who may not be aware-trying to helpful. I’m enjoying your videos. Hope you and everyone have a beautiful holiday! ❤️
My mom used to make at least five or six different Christmas cookies within a few days so they were all available on Christmas Day. I miss those days. Your husband and children are very fortunate that your day job involves making so much delicious food.
Hey Sam do you sell sugar spun run shirts?
I failed at these! The dough was too dry and cracked everytime I tried to make the crescent shape. I ended up making round cookies by rolling the dough and using a small round cookie cutter. Each was about 13 to 15 grams, so they were about the same size. Everyone (so far) said they liked them (and I think they look and taste good round), but I really like the crescent shape. Any idea why my dough kept cracking? 🙁
My Mom would add three red hots on each cookie for a holiday look.
My mother made these (with out almonds) and called them cocoons…so good. 😊😊
What sister 😂😂
I’m making these today!
Made these today to celebrate 2026! Everyone loved them, including my 3 year old granddaughter.
Would the final cookie produced not be a bit dense without addition of egg (steam) or chemical leavening agent(s)? Would hate to use up ingredients, succumbing to skepticism (my own)! 😃