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
- 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
- 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.