New This Month

Almond Crescent Cookies


These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.

  • Prep:
  • Total Time:
  • Servings: 36
  • Yield: Makes 3 dozen

Source: Body+Soul, December 2009


  • 1/3 cup sugar
  • 1/2 cup whole blanched almonds, finely ground
  • 5 ounces (10 tablespoons) unsalted butter, room temperature
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • Vanilla sugar, for rolling


  1. Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.

  2. Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.

Cook's Notes

To make vanilla sugar, split two vanilla beans and place in an airtight container with 2 cups sugar. Let stand overnight and up to 3 months.

Reviews Add a comment