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<\/p>\nThe best buttery melt-in-your mouth almond crescent cookies dusted with icing sugar are a European classic.<\/p>\n
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My family has a tradition of baking cookies for the holidays. These\u00a0delicate almond crescent shortbread-like cookies have been our holiday treat for many years. No holiday gathering or cookie exchange would be complete at our house without these incredibly delicious crumbly cookies. But they\u2019re not just for the holidays! These delicious treats pair beautifully with a cup of tea or coffee at any time of the year.<\/p>\n
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Easy to make and a treat to eat! These snow covered cookies are light and buttery with a delicate almond flavour. Coarsely ground almonds speckle the cookie and create a nice sandy texture. There is something about these nutty, crumbly, dusty, almond-y cookies that no one can resist!<\/p>\n
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Only eight ingredients are needed to make these cookies and that includes the salt, optional almond extract and the icing sugar for dusting! The almond extract is optional but I do recommend using it for the optimum almond flavour. I consider pure almond extract an essential in my pantry right next to my pure vanilla extract.<\/p>\n
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Once the baked cookies have cooled, spread the icing sugar in a medium bowl or container. Gently toss and roll the cookies in the icing sugar until they are completely coated. Lift each cookie with tongs and gently tap to shake off some of the excess icing sugar before transferring to a platter. If desired, you can dust additional icing sugar on top.<\/p>\n
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Each oven differs, so I recommend you check the cookies at the lesser time of the baking time frame. The cookies are done when they just start to turn lightly-golden brown on the bottom and just light golden on top. They may seem soft when they come out of the oven, but will set when cooled.<\/p>\n
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Once the dough has been blended it needs to be wrapped and refrigerated for at least two hours for the butter to set. When ready to bake, remove dough from the fridge and it let sit at room temperature for 10 \u2013 15 minutes before shaping into crescents. If the dough has been refrigerated for a longer time or overnight, allow it to sit a room temperature for 20 \u2013 30 minutes. Ideally the dough should be below fridge temperature but well above room temperature. If the dough is too cold it will be too stiff to shape. If the dough is too warm, the cookies will spread too much when baked.<\/p>\n
The yield is about 6 dozen cookies (72 cookies), depending on the size of cookies. I recommend using \u00be\u2019s of a tablespoon of dough per cookie. The yield may sound like a lot of cookies but I assure you these two-bite crumbly cookies will disappear fast!<\/p>\n
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Yes the cookie dough can be made in advance. You can keep the balls of dough in the fridge for 3 \u2013 5 days or in the freezer for two to three months and thawed in the refrigerator overnight. Either way, be sure and wrap the dough really well in plastic wrap and take it out of the fridge for 20 \u2013 30 minutes before shaping.<\/p>\n
The cookies keep for weeks when stored properly! Store cookies in an airtight container for two to three weeks in a dark cool place or freeze for 3 months. To thaw frozen cookies, remove cookies from the container to a rack and leave at room temperature for 2 hours.<\/p>\n
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Fill a decorative tin, box or cellophane bag with these cookies, garnish with pretty ribbon and add a tag. Edible gifts are economical and always appreciated by everyone!<\/p>\n
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