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Almond Crescent Cookies

These almond crescent cookies are probably the most addictive and dangerous cookies there are. They are super easy to make, buttery and melt-in-your-mouth, and once you try even one – you can’t stop until the whole jar is empty!

Almond Crescent Cookies

Photo: Natalie Levin

Almond Crescent Cookies

60-70 small cookies

200 grams soft butter
Pinch of salt
100 grams powdered sugar
1 tsp. vanilla extract
zest of 1/2 lemon
2 tbsp. milk
200 grams almond meal
210 grams all-purpose flour
40 grams cornstarch
1 tsp. baking powder

Sugar powder for serving


  1. Preheat oven to 165c degrees.
  2. In a bowl of a mixer with a paddle attachment, put butter, salt, powdered sugar, vanilla, lemon zest and milk and whip until very airy and creamy.
  3. Clean the sides of the mixer with a spatula and add almond meal, flour, cornstarch and baking powder.
  4. Blend at low speed until the large clumps of dough form.
  5. Transfer the dough on a lightly floured work surface.
  6. Form small balls of dough and shape each into a crescent.
  7. Place on an oven pan lined with baking paper.
  8. Bake for about 12-15 minutes or until golden but still bright.
  9. Cool completely, garnish with powdered sugar and serve.


  • You can use any kind of nut you like instead of almonds.
  • It is important to use a very soft butter.
  • Keep the cookies in a sealed jar for up to a week.
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