Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste

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.

Almond Crescents Christmas Cookie

Christmas Almond Crescent Cookies

David Scott Allen | Cocoa & Lavender
A fantastic treat for the Holidays and plenty to share with family and friends!
Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine French
Servings 5 Dozen


  • 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.


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
Tried this recipe?Let us know how it was!

Additional Cookie Recipes:

Calissons d'Aix a Sweet Candy
This recipe takes time. It's a fun culinary project with a sweet result. You need to leave enough time (about a week) for the fruit paste to reach the right consistency.
Check out this recipe
Calissons d'Aix Recipe
Canistrelli (Corsican Cookies)
These Canistrelli are very easy to make and will keep in an airtight container for a few weeks (if you can resist them).
Check out this recipe
Canistrelli Corsican Cookies
Double Chocolate Chip Cookies
These cookies are undoubtedly English. But they are particularly appreciated by the French and often found among the tempting sweets in some bakeries. In Paris, they can be found almost everywhere, from local bakeries to fine patisseries. There are even have addresses selling only cookies now (Scoop Me a Cookie, Laura Todd Cookies, La Fabrique Cookies,..). In order to delight you during cold autumn/winter nights, here is an unbeatable recipe for these sweet treats!
Check out this recipe
Double Chocolate Chip Cookies
These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
Check out this recipe
Madelines French Recipe @ATableenProvence

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Gin Cocktail Toast to Christmas from the French Riviera

Next post

Celebrating Chandeliers and Porsche 911 at Mathieu Lustrerie

David Scott Allen

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!

No Comment

Leave a reply

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

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.