Almond Crescents with Almond Flour: A Different Take

While the Solo Almond Crescents offer a distinct tenderness thanks to the filling, sometimes bakers prefer an alternative approach or have almond flour readily available. For those who want to create a delicious almond crescent cookie without using almond paste or almond filling, this second recipe provides a fantastic option. It yields a cookie with a slightly different texture – often a bit more delicate and crumbly, yet still rich in almond essence. This recipe allows for customization based on your preference for almond intensity and the ingredients you have on hand.

This dough incorporates an egg yolk, which contributes to richness and helps bind the dough, preventing it from becoming too dry. For the almond component, you have the flexibility to use either finely chopped toasted almonds for added texture and a nutty bite, or finely ground almond flour for a smoother, melt-in-your-mouth consistency. The beauty of this recipe also lies in its adaptability when it comes to flavor. If you’re a true almond enthusiast, don’t hesitate to increase the almond extract to up to 2 teaspoons, ensuring a vibrant and pronounced almond aroma and taste in every bite. This versatility makes it a wonderful recipe to experiment with and tailor to your exact preferences.

Here’s how to make them:
1 cup salted butter, softened (such as Land O’ Lakes, or equivalent high-quality butter)
½ cup plus 1 tablespoon powdered sugar (for the dough) plus 1 cup more for rolling
1 teaspoon vanilla extract
1-2 teaspoons almond extract (adjust to your preferred almond intensity)
1 large egg yolk
2 cups sifted all-purpose flour
⅛ teaspoon salt (increase to ½ teaspoon if using unsalted butter to balance flavors)
1 cup finely chopped almonds or ¾ cup almond flour (do not pack the almond flour into the cup for accurate measurement)

Begin by creaming the softened butter and the initial portion of powdered sugar together in a large mixing bowl until the mixture is light, airy, and creamy. This step is crucial for achieving a tender cookie texture. Next, beat in both the vanilla and almond extracts, followed by the egg yolk, ensuring everything is well combined and emulsified. Gradually add the sifted all-purpose flour and salt to the wet ingredients, mixing just until the flour is incorporated and a dough starts to form. Finally, gently stir in your choice of finely chopped nuts or almond flour. Be careful not to overmix, as this can lead to tough cookies.

Once your dough is ready, cover the bowl tightly and chill it in the refrigerator until it becomes firm enough to handle and shape, typically for at least 1-2 hours. This chilling process is vital for preventing the cookies from spreading too much during baking. Preheat your oven to 350°F (175°C) and prepare ungreased, unlined baking sheets. Take small portions of the chilled dough (about 2 ½ inches long) and gently shape them into the classic crescent moon form. You should yield approximately 40 cookies from this recipe. Bake for about 15 minutes, but keep a close eye on them, especially if you’ve made smaller crescents, as baking times can vary. The cookies should be lightly golden at the edges.

Allow the warm cookies to cool on the baking sheets for a minute or two before transferring them to a wire rack. While still warm, roll each cookie generously in powdered sugar. Once completely cool, give them a second, lighter dusting of powdered sugar for that beautiful, snowy finish and an extra touch of sweetness. These almond flour crescents offer a slightly different, yet equally delicious, almond cookie experience.

• 8 oz salted butter (230 grams, softened at room temperature. Using salted butter is recommended for flavor balance.)
• ⅓ cup granulated sugar (70 grams)
• 1 teaspoon almond extract (This enhances the almond flavor from the filling.)
• 1 can (12.5 oz or approximately 354 grams) Solo Almond Cake and Pastry Filling
• 2 cups all-purpose flour (280 grams, sifted for best results)
• Confectioners’ sugar for dusting (also known as powdered sugar, for the signature finish)

• In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process incorporates air, which is essential for a tender cookie.
• Next, add the almond extract and the entire can of Solo almond filling to the creamed butter and sugar. Continue beating with the electric mixer until all ingredients are thoroughly blended and the mixture is smooth.
• With a spoon or a sturdy rubber scraper, gradually stir in the all-purpose flour until just combined. Be careful not to overmix the dough. The dough will be somewhat sticky at this stage, so it requires chilling. Cover the bowl tightly with plastic wrap and chill it in the refrigerator for a few hours, or until the dough is firm enough to easily shape. This chilling time is crucial for preventing the cookies from spreading too much during baking.
• Preheat your oven to 325°F (160°C). If the dough is still a little sticky, lightly dust your hands with flour (I found I didn’t need to, but it’s a good tip). Take rounded teaspoonfuls of the chilled dough and gently roll and shape them into small, tapered crescents, giving them that classic moon shape.
• Arrange the shaped crescents about 2 ½ inches apart on ungreased baking sheets. Bake for 15 to 20 minutes, or until the cookies are firm to the touch and the edges are very lightly browned. Keep a close watch, as oven temperatures can vary, and doneness is key to the perfect texture.
• Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for just 1 minute on wire racks. This brief cooling period helps them firm up before handling.
• Carefully transfer the cookies from the baking sheets to wire racks to cool completely. Once the Solo Almond Crescents are entirely cool, generously roll them in confectioners’ sugar for a beautiful presentation and an added touch of sweetness. A second, lighter dusting once they are fully chilled can enhance their snowy appearance.