Almond Crescent Cookies Recipe

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To me, it isn't Christmas until my kitchen is filled with these almond cookies baking by the dozens. My husband, children and grandchildren all heartily agree!
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES:60 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES: 60 servings


  • 1 cup butter, softened
  • 1/3 cup sugar
  • 1-2/3 cups all-purpose flour
  • 3/4 cup finely ground almonds
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (2 each) equals 55 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 41 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle.
  2. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent.
  3. Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely. Yield: about 10 dozen.
Originally published as Almond Crescents in Country Woman Christmas Annual 1999, p35

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Reviewed Dec. 20, 2014

"1/4 inch is entirely too thin to make a rope. There is nothing to the cookie. Too thin and breaking when taking them off the cookie sheet."

Reviewed Nov. 8, 2014

"Followed the recipe and the almond crescents turned out great! Thank you!!! :) ?"

Reviewed Dec. 5, 2013

"OMG - I couldn't believe someone else in this world had this recipe! However, I make mine with "Vanilla Extract, 10X sugar (only) and Walnuts or Pecans" instead. No salt or cinnamon). First cream 2 sticks of salted soft butter and 1/4 C. of 10x sugar. Then start adding the flour (2 cups total), then a little vanilla and water mixed, flour by alternating. Start and end with dry ingredient, flour. (2 Tbls. water, 1 teaspoon vanilla extract) No need to grease the baking sheet. Roll cookie dough in your hand and press with 3 fingers onto your cookie sheet. MY SECRET is to cover the baked cookies with the 10X sugar while they are still warm and let it soak in overnight. TO DIE FOR!!! ; ) Once I start making these cookies for the holiday season, i can't stop. : 0"

Reviewed Dec. 17, 2012

"Those are ones of the most popular Christmas cookies in the Czech Republic. Here we use all kinds of nuts to make them from not only almonds. Adding salt is not necessary. We call them vanilla crescents as we roll warm cookies in the mixture of sugar and vanilla sugar. Their smell and taste then are fantastic! Everybody loves them! :)"

Reviewed Dec. 25, 2007

"Delicious flavor; crispy and light. Not a choice if you are in a hurry as the dough requires chilling and the rolling out is time consuming. I found the 1/4 inch rope to be too small. Slightly larger, maybe 1/2 inch, would be better, then slightly tapered at the ends when forming the crescent shape. But overall a very good cookie."

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