Almond Cresents

I haven’t been very inspired in the kitchen lately. It’s not that I’m not cooking, it’s just I haven’t been cooking much interesting lately. I will admit to being a little distracted (more on that in a later post – hopefully this week) and just tired. Normally after a month back at work I’ve settled back into the routine, but this year is proving much more difficult. 


Despite my distractions, I did manage to make Dad the almond cresent cookies for his birthday. Totally forgot to bring them to him, but they are still here for a now belated birthday present. 

There are a few things I make that channel my grandmother’s recipes; BBQ chicken, chiffon cake with mocha icing and the almond cresent cookies. They are not the exact recipe she used, but I do come close.


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup sugar + more for dipping
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 cup finely ground nuts (I went with 3/4 almond, 1/4 walnut, but experiment with your favorites)
  • 2 1/2 – 2 2/3 cup flour (humidity depending, start with the lower amount)

  For this recipe, you want the nuts very finely ground. The finer the better. I’ve seen some recipes calling for nut flour, but I really prefer the ground nuts. More flavor and a better texture. 
Cream together the butter and sugar until light and fluffy. Add the extracts, salt and the ground nuts. Fold everything together well.  

 Add the flour, 1/2 cup at a time and mix it well. The dough should be soft, but not sticky. It should also be moldable.

Take about 2 teaspoons of dough (honestly, I am really guessing here – I grab a small chunk, roll it into a ball and adjust until it feels right. I think it’s about 2 teaspoons, but I have no idea.) and roll the dough in your hands into a small ball then a log. Form the log into a cresent moon by bending it around your thumb. Dip one side into the sugar and place on a cookie sheet. Flatten the top a little if needed.  

 The nice thing about these cookies is that they don’t spread out too much. They puff up, but not spread so you can get a lot on one cookie sheet.  

 Bake at 350 for about 13 minutes – check at 12 but you might need to go up to 15 depending on your oven. You want the bottoms just turning brown. Let the cookies rest for a full two minutes before moving them to a wire rack for cooling. Trust me in this – hot, they break really easily. Let them set for a few minutes and you will have set, solid cookies. Rush this, you have a crumbly mess.  

 I need to word on my cresent shapes, but for someone with little patience for cookie making, it’s not bad. 

I’m sure this an old recipe and not terribally original. But, it is good and for me, very reminiscent of Saturday afternoons at Grandmom’s. Sometimes a little nostalgia is good. 

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