Toasted Almond crescent cookies

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Toasted Almond crescent
Toasted Almond crescent cookies

Easy to make, melt-in-mouth, these buttery toasted almond cookies cookies are coated with powdered sugar and have a rustic nutty flavour of toasted almonds. 

These are called crescent cookies as they are shaped like a crescent moon. They are very mildly sweet and get all the sweetness from the

dusted sugar on top. So if you try your hands on them, please do not skip that part and let them get a nice shower of powdered sugar.

I would not talk much about these delectable cookies as you need to try them to know what deliciousness means 🙂

Here’s how I made them. The recipe is more of a butter cookies where I added toasted almonds to get the nutty flavour. You can use cashewnuts instead to make cashewnut crescent cookies.

Toasted Almond Crescent Cookies
Toasted Almond Crescent cookies

Preparation time: 30 mins
Baking time: 20-25 mins
Baking equipment: a large baking tray
Makes 15 large size crescent cookies or 24 medium size

Ingredients :

125gm or 1 cup plain flour
1/8 teaspoon salt
125gm unsalted butter at room temperature
25gm (approx 1/4 cup) icing sugar + 50gm or approx 1/2 cup more for coating
1/2 teaspoon vanilla extract
1/2 teaspoon almond essence
50gm or approx 1/3 cup almond, toasted and ground

Method :

Toasting Almonds:

Spread the almonds in a single layer on a baking tray. Bake them in a preheated oven at 160C for 15 mins or until golden. Let them cool down to room temperature and grind to fine powder.

To make cookies:

  • Preheat the oven to 160 degree C. Shift flour and salt together. Set aside.
  • Using an electric mixer, cream the butter with 25gm of the icing sugar until smooth. Mix in the essence and toasted almond flour. Mix until everything comes together as a dough.
  • Take about 1 tbsp dough at a time ( for smaller cookies take 2 teaspoon). Make a cylinder shape and then taper the ends and curve into crescent shape.
Make a crescent shape with the dough
Make a crescent shape with the dough
  • Place all the crescent cookies 1 inch apart on a lined baking tray. Bake for about 20-25 mins or until the ends and bottoms of the cookies are golden in colour. Smaller sized cookies will require less time to bake.
  • Transfer them to a wire rack and leave to cool for 12-15 minutes.
  • Shift the remaining icing sugar into a bowl. Roll the cookies in the sugar until they are evenly coated (you will not use all of the sugar). Return the cookies to the wire rack to cool completely.
Toasted Almond crescent
Toasted Almond crescent cookies

These cookies are soft and crumbly and will just melt in your mouth. Needless to say they are utterly butterly delicious ??

Keep baking and keep trying new recipes and I am gonna back with some delicious cake recipes soon.

Why don’t you try other recipes, if you haven’t yet, till we meet again.

Have a look at

Eggless orange cookies

Easy-peasy lemon squeezy eggless lemon cake

Nutty & fruity Biscotti

Three grains banana & orange loaf


So get, set, BAKE!!!

J xx

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A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

2 thoughts on “Toasted Almond crescent cookies”

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