To me, it isn't Christmas until my kitchen is filled with these almond cookies baking by the dozens. My husband, children and grandchildren all heartily agree!

Allrecipes Member


Recipe Summary test

25 mins
15 mins
40 mins
60 servings


Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Combine flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. Bake at 325 degrees F for 14-16 minutes or until set. Cool for 2 minutes. Combine confectioners' sugar and cinnamon; dip warm cookies in sugar mixture. Place on wire racks to cool.


Nutrition Facts

60 calories; protein 0.8g; carbohydrates 5.2g; fat 4.2g; cholesterol 8.1mg; sodium 30mg. Full Nutrition

Reviews (13)

Rating: 5 stars
This recipe is perfect! If users substitute margerine or crisco for the butter, they will have cookies that will not form because of the water content in these substitutions. Use only real butter in this recipe and you will not have problems with the cookie forming (after some time being refrigerated.) That being said, the only addition I made was to add 1/4 tsp. almond extract because I love the flavor so much. It was a rich, buttery, pastry-like cookie. I also want to add that these mixed up in the food processor in about 3 minutes, making this an easy cookie to put together. Thanks for a recipe that will show up in my Christmas line up this year! Read More
Rating: 5 stars
These are extremely good almond crescents. Like another reviewer, I also added 1/4 teaspoon of almond extract, but otherwise made them as is (using real butter as the recipe calls for). It makes a lovely buttery, almond-y cookie, and these got rave reviews. They are a bit delicate, so be careful when covering them in powdered sugar, but then, most almond crescents are. I also found that greasing the cookie sheets isn't really necessary - I had one sheet I forgot to grease before putting cookies onto it, and they turned out just as nice as the ones on the greased sheets. You may want to let them cool a bit longer than two minutes before doing the powdered sugar as well. They're more likely to crumble if they're too warm when you're putting the powdered sugar on. I found letting them sit for four to five minutes worked better, as they were still warm enough, but much less likely to crumble. I will definitely be saving this recipe to make again! Read More
Rating: 5 stars
Awesome cookies, I made mine the night before and refrigerated all night. I added about a 1/2 t. of almond extract and like other review let them cool for about 5 min. before coating with sugar mixture. They turned out great! Read More
Rating: 4 stars
These almond crescents are one of the best,,,,but not as good as Grandma's Read More
Rating: 5 stars
These are extremely tasty. I don't recommend refrigerating the dough overnight. This makes it crumbly and hard to work with. I needed to warm the dough with my hands to be able to form the crescents. Mine took a bit longer to bake - 16 minutes - because I used an Airbake sheet. I also used parchment paper, which made for very easy clean-up. I will definitely make these again! Read More
Rating: 3 stars
I thought these were kind of bland... I had even added almond extract and still didn't taste much. Maybe it is because I left the dough in the refrigerator for a few hours, which was too long??? Also, I made them much bigger than suggested (only yielding 30 cookies), maybe that affected the taste? I couldn't figure out an easy way to coat them in the powdered sugar. I like the idea of almond crescents; guess I just need to find a different recipe. Read More
Rating: 1 stars
flour is not enough to sustain shape or form of cookie--check amounts!! Read More
Rating: 1 stars
They melt into one and had no taste! Read More
Rating: 5 stars
This recipe is similar to my mothers except she uses half Crisco and half butter. They are wonderful. Very delicate and very easily broken. but it is one of Betty Crockers origional recipes in their 1953 cookbook. Not in the book any more. Read More