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.
- 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.
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Did you catch that these little gems have extra protein in them in the shape of oats? None of the other almond cookies have that!
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.
- 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
- 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.
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!