Amaretto Almond Crescent Cookies

5 from 1 vote

Amaretto Almond Crescent Cookies

Almond crescent cookies have a crumbly, sandy texture along with a splash of amaretto. These are crunchy almond biscuit type cookies because of the finely chopped almonds.

Prep Time20

Total Bake Time36

Total Time56

Course: Cookies, Holiday, No-Eggs, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 182kcal

Ingredients

1 cup (227 g) Butter unsalted
¾ cups (150 g) granulated Sugar white
¾ cup (107.25 g) Almonds, raw Finely chopped
½ teaspoon Vanilla extract
1 Tablespoon Amaretto liqueur
2 ¼ cups (281.25 g) All-purpose flour
¼ teaspoon Kosher Salt
1 cup (120 g) Powdered sugar or more if needed

Instructions

In a food processor (I used whole raw almonds), pause almonds until they are small pieces. Weigh or measure what you will need for the recipe and set the almond pieces aside. Weigh or measure the sugar in a bowl, and in another bowl, weigh or measure the flour and the salt. I run a whisk through to blend the flour and salt.
In a stand or hand-held mixer, cream the butter for about a minute. Gradually add the sugar in and mix on medium mixer speed for about 3 minutes. Scrape down the sides and across the bottom and turn the mixer on for about 30 seconds to ensure the butter and sugar are mixed well. Next, add the amaretto liqueur, vanilla extract, and the almond pieces and blend until the almonds are incorporated.
Scrape down the sides again and turn the mixer to a low speed. Add about half the flour mixture and blend until incorporated about 30 seconds. Take the dough and add to a pastry mat and form a large ball. You want to make sure the flour is incorporated into the butter. The ball should be a little greasy from the butter.
Preheat your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Take about 1-½ inch size ball and either gently roll it between your hands or on a flat surface till about 3 to 3-½ inches long. When rolling, if it separate, just start that one over again or gently roll till it comes back together again.
Laying on a flat surface, bend the ends gently down to you to form a crescent shape. The crescent shape should be about 1 inch thick. I put 9 crescents on my cookie sheet and baked for 11-13 minutes. Leave them on the cookie sheet for a minute after taking them out of the oven before moving them to a cooling rack.
Take the powdered sugar and add it to either a shallow bowl or flat plate. After the cookies have cooled for 5-7 minutes, they should be warm but not hot to the touch. Add a cookie one at a time and roll it around in the powdered sugar until completely coated. Move the coated cookies back to the cooling rack to complete the cooling. After the cookies have completely cooled, you can dust more powdered sugar on it you like.

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