Perfect for an afternoon tea break, these almond shortbread cookies are a delightful midday pick me up. Each little crescent cookie has a hint of sweetness and bright almond flavors that make it hard time stop at just one. Give ‘em a generous dusting of powdered sugar for a touch of elegance or a wintery, Nordic vibe. Any time of year is just right for these tasty treats!
Need a gift idea? Tuck your little almond beauties in a pretty box for a yummy surprise. Great for the holidays, teacher gifts, thank yous, and even baby showers!
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Chocolate Dipped. Skip the powdered sugar and dip one side of the cookie in melted chocolate.
- Sprinkle love. Give your cookies a festive touch with your favorite sprinkles. Break off a piece of dough, roll in sprinkles, and shape as usual.
- Go Coconuts. Once you’ve shaped your dough, press a mixture of shredded coconut flakes and slivered almonds on the top of each cookie and bake.
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Want even more tasty ideas like this one? Don’t miss these amazing eats:
Almond Crescent Cookies
Delicious with tea, perfect for the holidays, these beautiful crescent cookies are a traditional classic.
- 1 cup butter, softened
- 2/3 cup sugar
- 1 cup almond flour
- 2 1/2 cups flour
- 1 Tablespoon vanilla
- 1 teaspoon pure almond extract or almond liqueur
- 1/3 cup powdered sugar
In a large bowl, cream butter and sugar together until very light and fluffy. Add almond flour, flour, vanilla and almond extract. Mix together until a slightly crumbly dough forms. Press 3 tablespoons of dough into the palm of your hand, squeeze, then gently place on a parchment-lined Good Cook Baking Sheet, and mold the cookies into crescents.
Bake at 350ºF for 9-12 minutes for a soft cookie. For a slightly crispier cookie, bake 15-20 minutes.
Sprinkle with powdered sugar while warm. Allow to cool before serving.