Almond Crescent Cookies

🧂 Ingredients

• 2 sticks (8 oz; 230 g) unsalted butter

  softened
• 2 cups (240 g) unbleached all purpose flour
• 1 cup (100 g) Bob's Red Mill Almond Flour
• ½ cup (60 g) powdered sugar
• 1 teaspoon kosher salt
• 1 teaspoon vanilla bean paste

  or 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup (120 g) powdered sugar

  sifted
• ½ teaspoon ground cinnamon

  or ground cardamom

Instructions

• 1 Combine all of the cookie dough ingredients in the bowl of a stand mixer fitted
  with a paddle attachment. Slowly combine over low speed, gradually increasing to
  medium speed, until the mixture comes together and forms a dough. It will be
  fairly crumbly and dry at first, but will become smooth as it mixes. 
• 2 Bring the dough together with your hands. Divide in half. Working with one dough
  half at a time, roll the dough into a roughly 1-inch wide log.
• 3 Use a knife to divide the dough into 12 equal-sized pieces (roughly 1-inch x
  1-inch in size).
• 4 Roll each piece into a 4-inch log, then shape into a crescent moon shape,
  slightly tapered at each end. Transfer the shaped cookies to a parchment lined
  sheet pan (or other flat surface temporarily, if one will not fit in your
  refrigerator), setting them apart by an inch. Chill in the refrigerator for 20
  to 30 minutes or until firm. 
• 5 Meanwhile, preheat the oven to 350°F (175°C) with a rack in the center position.
  Bake the cookies for 15 to 20 minutes, or until the edges are just beginning to
  turn golden. The bottoms of the cookies should be golden brown, but they will be
  mostly pale in color.
• 6 Allow the cookies to cool on the sheet pan on a cooling rack for 5 to 7 minutes.
  Meanwhile, combine the sifted powdered sugar and cinnamon in a medium bowl.
  Gently roll the still warm cookies in the powdered sugar mixture. Transfer the
  cookies to a cooling rack and allow them to cool completely. Once the cookies
  have cooled completely, use a fine-meshed sieve to dust the cookies with the
  remaining powdered sugar mixture. 
• 7 Store cookies in an airtight container, between sheets of wax paper, at room
  temperature for up to a week or longer. 

Nutrition Info