Crescent Cookies are an almond flavored Italian treat that’s a staple for the holidays and weddings. These freshly baked homemade gems are the perfect bite of almond flavor, butter and sugar.
These Italian Almond Crescent Cookies are crispy, tender and look so elegant on a tray. Plus, they really are super easy to make. To find out more about types of Italian cookies, check out all the Italian bakery cookie variations.
If you want more Christmas Ideas to make your holiday season a little easier, check It is a Keeper for this helpful guide.
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What We Love About This Recipe
Many nationalities have there own special version of this buttery melt-in your mouth moon cookie. In Austria they are know as vanillekipferl cookies, but Italy, Germany, Slovakia, Hungary, etc., all have their own version. They are usually served with tea or coffee and are a staple around the Christmas holidays.
- 20 Minutes: Quick cookies with amazing texture and flavor.
- Easy Ingredients: All found in pantry or fridge.
- Adaptable: Can make it low-carb or vegan versions of this sinful cookie.
- Gift: These are great for cookie trays or cookie tins and make a wonderful hostess gift.
Ingredient Notes
- All-Purpose Flour: When measuring flour, make sure to spoon it in and do not pack the flour in, lightly scrap off the excess from the top.
- 3 Eggs: Room temperature, large eggs.
- Vanilla Extract and Almond Extract: The blend makes the perfect crescent cookie.
Variations and Substitutions
- Vanilla Crescent – Make this Vienna Austrian cookies by adding just the vanilla extract and skip the almond extract.
- Sugar Substitute – Use a low calorie, sugar alternative that will swap out in a one to one ratio.
How to Make Almond Crescents
These are the basic steps for making Italian Almond Cookie Recipe. Please refer to the recipe card below for more detailed instructions, cook time and nutritional information for these crescent cookies.
STEP 1: PREP
First, preheat oven to 400F and then line two baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 2: MIX
Second, in a small bowl, whisk together the flour, baking soda and salt. Next in a large bowl of a stand mixer with a paddle attachment or with a hand mixer beat together the shortening and sugar until light and fluffy, about 2 minutes. Then beat in eggs and extracts for 30 seconds, then add half of the flour mixture and beat until fully incorporated, then add remaining half of the flour mixture.
STEP 3: SCOOP
Use a cookie scoop to portion out the cookies, then roll each scoop of cookie dough to form a 3.5″ log and curve the log to form a crescent shape. Place each rolled cookie onto the prepared baking mats.
STEP 4: BAKE
Finally, bake for 8-10 minutes, until just lightly golden and cookies start to crack on top and lastly allow cookies to cool completely on a wire rack before dusting with confectioners’ sugar.
Prep and Storage Tips for these Italian Bakery Cookies
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can make the almond extract cookies up to three days in advance and keep the dough wrapped well in the refrigerator or in an airtight container.
HOW TO STORE THIS RECIPE
Store at room temperature in an airtight container for up to five days.
HOW TO FREEZE THIS RECIPE
Freeze the cookies in the freezer in a freezer bag or airtight container for up to three months.
Frequently Asked Questions
Of course, however it really does change the consistency of the finished cookie. They will be flatter and drier.
Indeed, make these cookies with walnuts, pecans or even a combination of nuts.
Of course, you can adjust the recipe card below for these almond crescent cookies to make the quantity that you need for your party or event.
Primarily these cookies are the same basic recipe and are all beloved.
Expert Tips for Making This Recipe
- Toast Nuts: Toast the almonds to have an amazing flavor. You can use walnuts, pecans or other nut for this recipe.
- Variation tip: Chocolate. Dip in white or dark chocolate or drizzle on top.
- Alternate ingredient: A little orange zest adds a nice surprise. Or try adding a little spice like cinnamon to the Crescent cookies recipe.
- Cool: Make sure the cookies are completely cooled before dusting with the powdered sugar or it will just melt in.
- Glaze: Make a vanilla or almond glaze for the top of the cookies.
What to Serve with Almond Crescent Cookies
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Almond Crescent Cookies
Equipment
Ingredients
- 3 cups All-Purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ cup Vegetable Shortening
- ¾ cup White Sugar
- 3 Eggs, room temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 1 cup Powdered Icing Sugar
Instructions
- Preheat oven to 400F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes.
- Beat in eggs and extracts for 30 seconds, then add half of the flour mixture. Beat until fully incorporated, then add remaining half of the flour mixture.
- Use a cookie scoop to portion out the cookies, then roll each scoop of cookie dough to form a 3.5″ log and curve the log to form a crescent shape. Place each rolled cookie onto the prepared baking mats.
- Bake for 8-10 minutes, until just lightly golden and cookies start to crack on top.
- Allow cookies to cool completely before dusting with powdered sugar.
Expert Tips
- Toast Nuts: Toast the almonds to have an amazing flavor. You can use walnuts, pecans or other nut for this recipe.
- Variation tip: Chocolate. Dip in white or dark chocolate or drizzle on top.
- Alternate ingredient: A little orange zest adds a nice surprise. Or try adding a little spice like cinnamon to the Crescent cookies recipe.
- Cool: Make sure the cookies are completely cooled before dusting with the powdered sugar or it will just melt in.
- Glaze: Make a vanilla or almond glaze for the top of the cookies.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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One of the Expert Tips is to toast the almonds first. Also mentioned is that other nuts can be substituted. I don’t see any nuts used in the actual recipe. Am I missing something?
You can add nuts to the cookies if you like. They can be decorative or mixed through the dough to add a little crunch.
Ingredients say baking powder but recipe directions say baking soda!
Which is correct?
Baking powder. It has been updated, sorry about that.
Do you use salted or unsalted butter in Crescent Cookie recipe?
We use a shortening in this recipe, however you can use unsalted butter if your prefer.