Lemon Almond Crescents

These Lemon Almond Crescents are a delightful twist on the classic almond crescent cookie. With a zesty lemon flavor and a touch of almond, they are melt-in-your-mouth delicious and perfect for a sunny afternoon or any special occasion.

Ingredients

1 cup unsalted butter, softened 

🧈

½ cup powdered sugar (plus extra for dusting) ❄️
1 tsp vanilla extract 🌸
1 tsp lemon zest 🍋
1 ¾ cups all-purpose flour 🌾
1 cup finely ground almonds 🌰
Pinch of salt 🧂

Instructions

Step 1: Prepare the Dough
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add the vanilla extract and lemon zest, mixing well.
Gradually incorporate the flour and salt, mixing until the dough comes together.
Fold in the ground almonds, ensuring they’re evenly distributed throughout the dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Step 2: Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take small portions of dough (about 1 tablespoon) and roll them into logs, then bend them into crescent shapes.
Place the crescents on the prepared baking sheet, spacing them about 1 inch apart.
Step 3: Bake
Bake the cookies for 12–15 minutes or until they are lightly golden on the edges. Be careful not to let them brown too much.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Step 4: Dust with Powdered Sugar
While the cookies are still slightly warm, roll them gently in powdered sugar to coat them.
After they have cooled completely, dust them again with powdered sugar for an extra snowy finish.

Tips for Success
Lemon Zest: For the freshest lemon flavor, be sure to use freshly grated lemon zest, avoiding the white pith, which can be bitter.
Storage: These cookies store well in an airtight container for up to 1 week at room temperature. They can also be frozen for up to 2 months.

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