Almond Crescents are crazy good cookies. Finely ground almonds and old fashioned rolled oats make them very special.
Almond Crescents have been one of my favorite cookies for many years. They were at one of our family gatherings and I never forgot them.
Over the years I have found that this is one of those cookies that has many different reditions as with my Mexican Wedding Cookies recipe.
One thing I didn’t do is put in anise. That has a black licorice flavor that I just don’t like. So anise deleted. If you love anise you can certainly switch out anise extract for the vanilla extract.
The almonds are very finely ground before they go in the batter. A twist that makes this recipe crazy good is that there are also old fashioned oats on the inside.
Almond cookies are often made at Christmastime but believe me they get the year round treatment too.
What Countries Have Traditional Almond Crescents Recipes?
- Well there’s Poland with a very similar one called Vanillekipferl.
- Another name in Germany and Austria is Kipferl and vanilla is used in these cookies too.
- Russian Tea Cakes are also an almond cookie but they are formed into balls that have been flattened a bit from the baking sheet. I’m not sure of the name in Russia.
- Italy has their Amaretti Cookies but they are sprinkled with granulated ( sugar).
- In France Croquants de Cordes-sur-Ciel are crunchier with almond slivers.
- As you can see this type of cookie is popular. That’s a good reason to give these lovelies a try.
Helpful Tools?
- Stainless steel baking sheets are really nice and this is a set of three.
- I’m a sucker for Hamilton Beach. Their hand mixer is quality and inexpensive.
- You probably already have mixing bowls but I prefer glass bowls over metal ones.
Can you imagine! They are still slightly crunchy, similar to shortbread cookies, and you’ll find yourself using a lot of willpower so you don’t eat too many.
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What Do You Think?
If you take a photo of your clasic crescent cookies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Almond Crescents
Ingredients
- 1 cup dairy-free butter, softened
- 3/4 cup organic powdered sugar
- 1 teaspoon organic vanilla extract
- 2 cups whole wheat flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup almonds, finely chopped
- Organic powdered sugar for sprinkling the cookie tops
Instructions
- In a large bowl beat the vegan butter, organic powdered sugar and the vanilla extract, with a hand mixer, until light and fluffy.
- Add the flour, baking soda, baking powder and mix well.
- Add the oats and almonds. Mix well.
- Shape into little long logs and then place on an ungreased cookie sheet.
- After they are placed on the sheet curve them into little crescents.
- Bake at 325° for 15 minutes.
- Remove from oven and place on wire racks.
- With a fine sieve, sprinkle the powdered sugar over the tops while the cookies are still warm.
- Let cool completely.
- Serve or refrigerate or freeze.
Nutrition
If serving later you may need to re-sprinkle with powdered sugar right before serving. You will definitely need to re-sprinkle after freezing.
Nothing wrong with that. Ha!
I used to eat this cookies growing up! Looks so delicious!
Love your little tweaks to the classic cookie. They look divine.
I went to Bucharest in the summer, and had these cookies there. I was told that they were traditional to Romania. Very delicious!
I’m sitting here with a cup of coffee and drooling!!! These look amazing – yay for cookie season! 🙂
Haha, I love the flavour of aniseed I bet it works really well, I bet the oats add so much.
I love almond flavored cookies— these look amazing!
That is fantastic Gail. Let me know how it turns out!
These look great. I’m going to try them for hubby with gluten free flour and gluten free oats.
Yes, you sure can. No problem at all.
Are you able to use ordinary butter instead of Vegan butter in which I can’t buy it here?
That sounds really good Joel! The addition of the dates is a really good idea. I am sure ALL your friends will love them!
I tried this recipe but without the sugar. I used 1 cup of dates and some water to make a paste. The consistency was great while putting it in the oven. I had to bake it a little bit longer because of the date paste. It was soft and yummy. I will be taking it to my friends place this evening for an early dinner.
I may take pictures of it, and link them to your site tomorrow.
Thanks for sharing!
I am so sorry Kathy and have no idea what happened. These have been made multiple times in our house and they are just like the photos above. It really does not matter if you add more non dairy milk to get the consistency you need. Wish I could help more and I hope they taste wonderful.
I just made these and I don’t know if I did something wrong when mixing them or what, but my dough came out crumbly. I had to add about a tsp of milk to it. I only got 30 cookies but of course that could be cause of the size I made them. They are in the oven now, hoping they turn out ok and yummy.
Any help for the next time? Thanks
That is so great! You are a woman after my own heart.
OH MY! One of my all time favorite cookies. Truth be told I love all homemade cookies. May even try these tonight!
Thanks so much Nami for the support and the heads up on my comments. I fixed it and so glad you have found me.
I tried to leave a comment on your popsicle post, but there was no comment there… I love the combination of water melon and red grapefruit and pinned. 🙂 These almond crescents look delicious too! 🙂