Almond Crescent Cookies

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Almond Crescent Cookies
Also called Viennese Almond Crescents, these buttery cookies have a subtle almond flavor and a snowy white covering. These crisp yet tender cookies seem to melt in your mouth.
Recipe type: Dessert | Shaped Cookies
Serves: 3½ dozen cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3½ Dozen Storage: Airtight Container,
Room Temperature or freeze

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Ingredients
Dough:
  • 1¾ cups all-purpose flour
  • 1⅓ cups almond flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup superfine granulated sugar Tip: Make your own superfine sugar by processing granulated white sugar in a food processor or grinder.
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract
Topping:
  • About 1 cup confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine all-purpose flour, almond flour, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the butter and beat on medium speed until creamy, about 1 minute. Add sugar and beat until combined, 1 to 2 minutes. Add vanilla extract and almond extract, continue beating until mixture is thoroughly combined and mixture is creamy, about another 1 to 2 minutes. Use a rubber spatula to scrap down the side of the bowl as needed. Add flour mixture; beat starting on low speed, and then increase to medium speed as the mixture is combined. Tip: after adding the flour mixture the dough may seem dry and crumbly, keep beating until the dough comes together, this may take 1 to 3 minutes.
  3. Shape dough into balls, using 1 tablespoon of dough for each ball. Roll each ball into a log shape about 3 inches long, tapering the ends slightly, then curve the ends slightly making a crescent shape.
  4. Bake: Place crescents about 2 inches apart onto baking sheets. Bake 15 minutes or until cookies are just a pale golden color and the bottoms and tips are just beginning to brown.
  5. Remove baking sheets from oven and place on a wire cooling rack to cool, letting the cookies cool about 5 minutes on the pans before moving cookies to the wire cooling rack.
Topping:
  1. When cookies are cooled, gently roll each crescent in powdered sugar until completely coated.

Recipe adapted from: Bake from Scratch, Holiday 2016; Baking Illustrated, by the editors of Cook's Illustrated, 2004; Malgieri, Nick, Cookies Unlimited, Harper Collins, New York, 2000;