Buttery almond crescent cookies are seasonal favorites. Their crumbly texture, subtle almond flavor, and sweet powdered sugar coating make them an elegant cookie the whole family will love!
Ingredient
-1 pound unsalted butter melted and cooled (2 cups)
-1 egg yolk
-¾ cup powdered sugar plus about 2 additional cups for dusting
-½ teaspoon fine sea salt
-5-6 cups all-purpose flour
-¾ cup almond flour or almond meal
-1 teaspoon almond extract
Instruction
Preheat oven to 325°F. Set up silicone or parchment baking sheets. Set aside.Combine melted butter, egg yolk, ¾ cup powdered sugar, and salt in a stand mixer bowl with paddle attachment.
1
On low speed, slowly add 5 cups all-purpose flour. Mix slowly for 15 minutes after scraping basin sides.Add almond meal and extract. Continue low-speed mixing for 15 minutes.
2
If dough is too soft to form a ball, gradually add ½ cup of flour until you can shape it in the last minutes of mixing.
3
On baking trays, form 1.5-tablespoon dough crescents.Bake cookies 13-14 minutes until pale, dry, and set.Wait 5 minutes on the baking sheet
4
Carefully remove each cookie from the pan and dust with powdered sugar. Be careful with fragile cookies.Cool biscuits on wire racks. Recoat cooled cookies with powdered sugar.