almond crescent cookies
With each passing Christmas, my food nostalgia deepens. This season, I find myself longing to step into my grandmother’s or great-aunt’s kitchen, to talk about baking—their wisdom, their secrets, their stories. The familiar ache of “I wish I’d spent more time with them” lingers, a bittersweet reminder of moments that slipped away. There were so many questions I could have asked, and so much I could have learned. My mom, though an excellent cook, preferred the solitude of her kitchen when baking. Yet, almond crescent cookies stand out—a cherished confection lovingly crafted by my mom, grandmother, and great-aunt, weaving a sweet connection across generations.
ingredients
1 cup butter (room temperature)
2/3 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour
1 cup almond flour
icing sugar (to dust the cookies)
method
Preheat oven to 350f. In a large bowl beat the butter and the sugar together until light then add the vanilla and almond extracts. Mix to combine. Add the flours and beat until combined. It will resemble crumbly dough but don’t worry.
Using a tablespoon, scoop up the mixture into your hand and squeeze it together to form a one-inch ball.
Press the dough between your thumb and index finger and shape the length of your thumb into a log.
Shape into a crescent and place on a parchment-lined baking tray. Repeat process.
Bake 15 to 20 minutes until golden brown. Remove from oven and let cool 10 minutes before dusting the cookies with icing sugar. The cookies should be warm, not hot.
the culinary chase’s note:
If you have a grinder, substitute almonds for nuts such as walnuts or pecans. Enjoy!