Authentic Almond Crescent Cookies Recipe
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.
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
Nutrition
Calories: 142kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 20mgSodium: 50mgPotassium: 58mgFiber: 1gSugar: 0.4gVitamin A: 236IUCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!