These almond crescent cookies are an Italian classic called mezzelune (half moon) and so easy to make. This authentic recipe from the region of Umbria is buttery, easy to make and absolutely delicious. It makes a wonderful addition to your holiday cookie platters, as a treat to go along a cup of espresso or as a quick to make cookie any time of year.
These are one of my favorite cookies and they are so simple. They are an all butter cookie (kind of like a shortbread) but with the addition of ground almonds in the dough. They have a crumbly delicious texture and they taste a lot like Italian wedding cookies.
This recipe is great for anyone who loves butter cookies or who is looking for a cookie without eggs. I love making an extra batch of this cookie dough to keep in the freezer for a last minute bake when unexpected guests arrive.
What You Will Need (And Substitutions)
- All purpose flour
- Almonds: Toasted. This recipe can also be made with walnuts or pecans.
- Kosher salt
- Unsalted butter
- Powdered sugar
- Vanilla extract
How To Make Authentic Almond Crescent Cookies
- Mix dry ingredients in a food processor: In a food processor, pulse together the almonds, salt and flour.
- Cream butter and sugar: In a large bowl, cream the butter, sugar and vanilla together until light and creamy.
- Combine: Now add your dry ingredients and mix until well combined.
- Roll: Grab about a heaping tablespoon of the dough and roll into a 1 inch ball then into a log that is about 3 inches. Take the log of dough a slightly bend to form a crescent shape, making sure to pinch the ends to look authentic.
- Bake: Place the cookie on an ungreased cookie sheet and bake for about 18 minutes or until the cookie starts to lightly brown on the edges. Cool completely on baking sheets.
- Roll in powdered sugar: Once the almond crescents are completely cool, roll them in a plate of powdered sugar until coated on all sides.
Baking Tips For The Best Italian Crescent Cookies
- Refrigerate the dough: This helps the butter set up and makes sure the cookies do not spread at all during baking
- Roll in powdered sugar twice for an extra sweet cookie: This recipe rolls the cookies in powdered sugar after they are cool. You can roll the cookies powdered sugar while they are warm and the cookies absorb some of the sugar. Roll again when they are cool.
- No need for parchment paper: This cookie is made with butter so you can place it directly on to a sheet pan without it sticking.
- Shape the crescents how you like: You can make the crescent moon shapes more curved or less curved. It is up to you!
Storing, Freezing And Making The Cookies Ahead Of Time
These cookies can be prepared 2 weeks ahead of time if stored in airtight container. The dough can be made and refrigerated 1 week ahead of time or frozen for up to 2 months. Thaw the dough in fridge overnight before you are ready to use it.
More Authentic Italian Cookies!
Authentic Almond Crescent Cookies Recipe
Ingredients
- 2 cups all purpose flour sifted
- 1 cup unsalted butter room temperature
- 1 cup almonds toasted
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup Powdered sugar for rolling after baking
Instructions
- Preheat oven to 325°F.
- In a food processor, mix all purpose flour, toasted almonds and salt and pulse until the almonds are finely ground.2 cups all purpose flour, 1 cup almonds, ½ teaspoon kosher salt
- In a large bowl, with a hand mixer on medium speed, mix butter, powdered sugar and vanilla extract for 2 minutes.1 cup unsalted butter, ¾ cup powdered sugar, 1 tablespoon vanilla extract
- Now add almond mixture to the butter mixture and mix well until a dough forms.
- Divide dough in half. Wrap each half in plastic wrap and refrigerate for at least 4 hours but preferably overnight.
- Grab a heaping tablespoon dough at a time, roll into a 1 inch ball in your hands. Then roll the ball into a 3-inch-long logs.
- Gently form crescent shapes with the dough by bending the log and pinch the ends of logs to make the crescent shape.
- Place cookies on un-greased baking sheets about 1 inch apart.
- Bake cookies until light brown around edges and firm to touch, about 18 minutes.
- Cool cookies completely on baking sheets.
- Once cool, roll cookies in a bowl of powdered sugar.1 cup Powdered sugar
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