Almond Crescent Cookie Recipe

Christmas and cookies go together like the moon and the stars! Which is aptly fitting since these traditional European Christmas cookies are shaped just like a crescent moon! One bite of these amazing almond crescent cookies instantly transports me back to my childhood! But let’s be honest, who’s stopping at one bite?!

Food seems to have that ability – to connect us to memories or moments in time, doesn’t it?! These almond crescent cookies have always been very special to me for that reason. I don’t really recall the first time I had them, but I do remember my mom telling me about growing up in Germany with these delightful morsels at Christmas time!

Bronner's Flavorful Favorites Cookbook

Light and subtle with a delicious coating of powdered sugar, these European Christmas cookies are right up there with my love for Lebkuchen. So you can imagine my excitement to find this recipe in the 1st edition of Bronner’s Flavorful Favorites Cookbook!

Strangely enough, I had been a bit intimidated at the thought of making these delicious morsels. But after seeing the recipe and giving it a try (ahem twice thrice!) I’m not sure why?! Perhaps they seemed complex to me due to the delicious almond flavoring and delicate shapes. But surprisingly, they are quite simple to make and a bit of fun!

The hardest part for me was in the waiting as the recipe recommends chilling the dough overnight.

Almond Crescent Christmas Cookies


Fay Keinath
Cook Time 16 minutes
Course Dessert


  • 1 2/3 cup flour
  • 1/4 tsp salt
  • 1/2 cup shortening softened
  • 1/2 cup butter softened
  • 1/3 cup sugar
  • 2/3 cup blanched almonds*
  • 1 cup powdered sugar
  • 1 tsp cinnamon


  • Sift together flour and salt in bowl.
  • Work in shortening, butter, sugar and almonds to form dough. (Chill overnight.)
  • Roll the dough until about the thickness of a pencil.
  • Cut in to 2½" lengths.
  • Form into crescent shapes and place on an ungreased cookie sheet.
  • Bake at 325° F for 14-16 minutes, until set, but not brown.
  • Cool on pan. Meanwhile, mix powdered sugar and cinnamon together. While cookies are still slightly warm, gently dip into the sugar cinnamon mixture.


NOTE ON THE ALMONDS: This family recipe doesn’t specify how the blanched almonds should be prepared, so I placed 1/3 cup whole almonds in a high-powered blender to finely chop and then mixed them in the dough along with 1/3 cup blanched almond flour. The little brown flecks of the almond skins from the whole almonds adds a lovely color to the dough.
RECIPE VARIATION: Add ½ tsp. of almond extract and 1 tsp. vanilla for a bolder flavor.
Keyword Cookies

Preparing The Almond Crescent Cookie Dough

There are a few ways you can choose to prepare these Almond Crescent cookies. My first time making this recipe, I chilled the dough as a large disc. Then, using a teaspoon, I scooped out the dough to form each cookie.

My second time, I chilled the dough as a long log. Then I sliced small discs, rolled them with tapered ends, and curved into a crescent shape.

Almond Crescent Cookies Dough
Almond Crescent Cookies Dough

Change things up at Christmas a bit and give these Almond Crescents a try! I’m convinced you’ll love them to the moon and back, too!

Love You To The Moon And Back Ornament
Featured: Love You To The Moon And Back Heart Gifts Glass Ornament (1135175)

Virtual Cookie Swap

This delightful recipe is a part of our VIRTUAL COOKIE EXCHANGE post! We hope you’ll join in the fun and “bake” the most of the season!😊

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating