Almond Crescent Cookies
Tender, buttery crescent cookies filled with a sweet almond paste and dusted with powdered sugar. A classic German treat that's perfect for the holidays or any special occasion.
- Total time
- 90 min
- Servings
- 24
- Calories
- 180
- Protein
- 2g
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 8 ounces almond paste
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- 1
In a large bowl, beat the 1 cup softened butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- 2
Add the 1 egg and 1 teaspoon vanilla extract, beating until combined. Scrape down the sides of the bowl.
- 3
Gradually add the 2 cups flour, mixing on low until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 4
On a lightly floured surface, roll the dough into a 12x8 inch rectangle. Spread the 8 ounces almond paste evenly over the dough, leaving a 1/2 inch border.
- 5
Starting from a long edge, roll the dough into a tight log. Wrap in plastic wrap and freeze for 30 minutes until firm.
- 6
Preheat the oven to 350°F. Slice the log into 1/2 inch thick rounds and place them on a parchment-lined baking sheet, spacing 2 inches apart.
- 7
Bake until the edges are lightly golden, about 12-15 minutes. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- 8
While still warm, roll each cookie in the 1 cup powdered sugar to coat. Let cool completely, then roll again for a thicker coating.
Tools you’ll need
- electric mixer
- rolling pin
- baking sheet
- parchment paper
- wire rack
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