Almond Crescents

Monday, December 11, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I’ve always been a little jealous of Santa. He gets his pick of so many cookies at so many houses. This year, I have a feeling he is going to want all the cookies at our house.

It’s not just that our cookies are the best (but they are), but these cookies were made with so much love by my daughter. She’s 2 1/2 this year, and I’m happy to say that this is the first time she’s truly old enough to understand what Christmas is. I’ve told her that a big man in a red suit is bringing her toys in a few weeks, and she pauses and thinks about it for a long time. Her follow-up questions make my heart gush. She wants to know how he knows what to bring her? And does he know how much she likes Paw Patrol? And that Skye is her favorite Paw Patrol character?

The toddler years are the hardest (and noisiest), but definitely the best.

My daughter has always had a taste for almonds. I made her a lot of fruit purees when she was a baby, and I stirred in a little almond extract. When I made her a soft, crumbly cookie for teething, it contained almond flour. She was a big fan.

The truth is, I’ve had almond flour in my pantry for years before it was a popular gluten-free flour. Almond flour lends cookies a tender, soft bite. It also helps a cookie stay crisp as it ages (that is, if you don’t eat them all the first day).

These almond crescent cookies are perfect for little hands to make in preparation for Santa. When I’m baking with my daughter, I know that she’s going to sneak little bites of the dough. This recipe is perfect for that because it doesn’t contain any eggs. While I wouldn’t exactly recommend eating it raw, it’s not as detrimental as a dough with eggs in it.

Another reason I love these cookies for kids is that they’re not too sweet. No real sugar high from a large batch of cookies that only contains 1/3 cup of sugar total. And actually, rolling them in powdered sugar after they come out of the oven is totally optional.

I hope you and your little ones enjoy this almond crescent cookie recipe!

Almond Crescent Cookies header 1

Almond Crescents
Prep:  20 mins
Cook:  14 mins
Serves:  20 cookies
Ingredients:

1/2 cup unsalted Kerrygold butter, softened

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon warm water

1 1/4 cup all-purpose flour

1/2 cup fine almond flour (not almond meal—no skins!)

1/3 cup powdered sugar, for rolling (optional)

Directions:

First, preheat the oven to 350, and line a cookie sheet with parchment paper (or a silicone liner).

In a medium bowl, beat together with an electric mixer on medium speed the butter, sugar, vanilla extract, almond extract, and warm water.

Next, sprinkle the flour and almond flour on top, and beat until combined. At first, the dough will seem too crumbly but keep beating until it forms clumps.

Scoop out tablespoon-sized balls of the dough, roll it gently in your hands, and form a crescent shape. Place each crescent on the prepared baking sheet, and bake for 14-16 minutes. Don’t be afraid of light browning on the edges and golden brown on the bottoms of the cookies—the surface won’t turn brown at all.

Let the cookies cool on the sheet for a few minutes.

Have the powdered sugar ready in a shallow bowl. Dunk each cookie in the powdered sugar, and place on a serving tray.