Ingredients
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Make the dough: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add egg yolk, vanilla extract, and almond extract, and mix until combined.
- Add dry ingredients: Gently fold in almond flour, all-purpose flour, and a pinch of salt until a smooth dough forms. Be careful not to overmix.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes it easier to shape the cookies.
- Shape the crescents: Take small pieces of dough (about 1 tablespoon each) and roll them into small logs. Curve each log into a crescent shape and place on the prepared baking sheets about 1 inch apart.
- Bake: Bake for 12–15 minutes, until the edges are lightly golden. Keep a close eye on them—they can brown quickly.
- Dust with powdered sugar: While still slightly warm, transfer cookies to a cooling rack. Use a fine mesh sieve to dust them generously with powdered sugar.
- Cool and serve: Let cookies cool completely before storing. They pair beautifully with coffee, tea, or a glass of dessert wine.
Notes
Chill the dough well: Refrigerating the dough for at least 1 hour makes it easier to shape the crescents and helps them hold their form while baking.
Handle gently: These cookies are delicate. Avoid overmixing the dough or pressing too hard when shaping.
Use quality almonds: Fresh, finely ground blanched almonds make a noticeable difference in flavor and texture.
Powdered sugar while warm: Dusting the cookies with powdered sugar while they’re still slightly warm helps it stick better and gives a beautiful, even coating.
Add zest for extra aroma: A touch of lemon or orange zest in the dough brightens the flavor and adds a subtle, fragrant note.