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Chocolate Almond Crescents

 Chocolate Almond Crescents
If you like chocolate-covered almonds, you’re in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. —Vicki Raatz, Waterloo, WI
72 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 1-1/4 cups butter, softened
  • 2/3 cup sugar
  • 2 cups finely chopped almonds
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/8 teaspoon salt
  • 1-1/4 cups semisweet chocolate chips, melted
  • 1 to 2 tablespoons confectioners' sugar
  • Flaked coconut, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in almonds and vanilla. In another bowl, whisk flour, cocoa and
  • salt; gradually beat into creamed mixture. Refrigerate, covered, 2
  • hours or until firm enough to shape.
  • Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long
  • logs. Form each into a crescent. Place 2 in. apart on ungreased
  • baking sheets. Bake 10-12 minutes or until set. Remove from pans to
  • wire racks to cool completely.
  • Dip cookies halfway into melted chocolate, allowing excess to drip
  • off. Place on waxed paper. If desired, sprinkle with coconut. Let
  • stand until set. Cover dipped sides of cookies with waxed paper;

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Chocolate Almond Crescents (continued)

Directions (continued)

  • dust undipped sides with confectioners' sugar. Store between pieces
  • of waxed paper in airtight containers. Yield: 6 dozen.
Nutritional Facts: 1 cookie equals 85 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 27 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.