Almond Crescents are a Favourite Christmas Cookie

These wonderful Christmas crescent cookies have ground almonds mixed into the dough. What better time of the year to enjoy baking and eating these cookies? Almonds have a long history in Provence’s agriculture and cuisine. Many Provencal dessert recipes include almonds, whole or ground into flour. Almonds are one of the principal ingredients for Calissons d’Aix, a Provencal holiday treat and one of the thirteen traditional desserts. In addition, the almond trees are also the first to blossom in the region, signalling the rebirth of nature in the new year.

Happy Christmas to all who celebrate! I can’t think of Christmas without thinking of my mother in the kitchen — so much good food in my memories: appetizers, soups, roasts, homemade rolls, stews, relishes, and so much more. The love she put into our holiday meals was epic. I miss her, especially at this time of year. For the original post and photos, click Cocoa & Lavender.

Christmas Almond Crescent Cookies

David Scott Allen | Cocoa & Lavender

It is a fantastic holiday treat and plenty to share with family and friends!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cool Time 5 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine French

Servings 5 dozen

Ingredients

  

1x2x3x

• 16 tbsp (8 oz) unsalted butter Softened
• 5 tbsp granulated sugar
• 2 tsp vanilla extract
• 1 tsp water
• 2 cups flour
• 2 cups ground almonds
• 1/2 cup confectioners sugar

Instructions

 

• Preheat oven to 325°F. In a stand mixer fitted with the paddle attachment, cream together butter and sugar; add vanilla extract and water and beat well to combine. Mix flour into the butter mixture at low speed — it will look crumbly.
• Beat in ground almonds and increase speed to medium-high, and continue beating until dough comes together.
• Take portions about the size of a small walnut and roll between your palms into a small log shape, thicker in the middle but not too thin at the ends. Bend into a crescent shape and place on parchment-lined baking sheets—Bake for 20 minutes.
• Let cool for 5 minutes. While cookies are still warm, roll in confectioner’s sugar. I like to dust them with a fresh coat of confectioners sugar just before serving.

Notes

These can be made with pecans, walnuts, or hazelnuts — but I chose almonds because they can be found pre-ground in most grocery stores, eliminating one step in the recipe. But all the above-mentioned nuts work well.

Keyword Almonds, Cookies, Dessert, Holiday Recipes

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!