almond crescent cookies

The flavor and chewiness from these homemade almond cookies is a party in your mouth. Dipped in tea or coffee is a bonus. The fact that we can make our own almond paste means we don't need to buy an expensive tube or can of almond paste AND that makes me hApPy!


homemade almond paste

1 1/2 cups almond flour
1 1/2 cups best quality confectionary sugar, (yes, there is a flavor difference and it's worth buying the best to get the best results)
1-2 tsp almond extract
1 egg white slightly beaten


Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps. Add 1 tsp of almond extract and pulse to combine. Sneak a taste at this point to see if it has enough almond flavoring. I love the flavor of almond so I added 1 1/2 teaspoons. Add the egg white and process for 2 minutes. The mixture should be smooth and formed a ball. If dough is still sticky add 1-2 tbsp more of almond flour. Pour onto plastic wrap and form a almond paste log wrapping tightly. Store in refrigerator.


almond crescent cookies

8 oz almond paste
3/4 cup confectionery sugar
1 large egg at room temperature, separated
1 tablespoons and 2 teaspoons all-purpose flour
1 cup thinly sliced almonds, slightly crushed

Line cookie sheet with parchment or foil. In a food processor or with a mixer combine almond paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky. Turn dough out onto a lightly floured surface. 

With floured hands roll dough into a 12 balls. Roll the balls between palms into 3 inch logs or "snakes", slightly tapered at ends. Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. With your finger or pastry brush, brush the cookie dough log with beaten yolk. Roll each log in almonds until coated, bending into crescents. 

Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes.

Preheat oven to 350°F;5.Bake 12 to 14 minutes or until light golden in color. Slide parchment off of the cookie sheet onto wire rack to cool the cookies. Store in an airtight container.

---