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Almond Crescents,

Updated: Dec 13, 2021

On the eleventh day of Christmas, my true love gave to me eleven Almond Crescents, ten Christmas Butter Balls, nine Greek Apple Cookies, eight Cinnamon Stars, seven Basler Christmas Cookies, six Pumpkin and Pineapple Cookies, five Chestnut Rings, four Poppyseed Cookies, three Peppermint Macaroons, two Orange Date Cookies and a freshly baked Ginger Snap

Trouvez la version fançaise en commentaire!

As with the Christmas Butter Balls on Day 10, it is not Christmas without my Oma's Almond Crescents (and as with the Butter Balls, I have permission to post the recipe). These are crumbly and wonderful, with a delicate flavour, almost shortbread type cookies. Very simple to make, the hardest part of the process is shaping the crescents. (And thank Covid for them being posted late, but as we are all together, now is the time...Also, the 12th day of Christmas traditionally isn't until the 6th of January, so I have a few more days before I'm properly late...)


1 c butter, soft

1/2 tsp almond extract

3/4 c powdered sugar and enough to dust

2 c flour

1 c oats

1/2 c ground almonds

1) Beat the butter and almond extract until fluffy. Gradually mix in the powdered sugar.

2) Add flour and mix well. Stir in oats and almonds, then shape the dough into small crescents.

3) Place cookies on an ungreased cookie sheet and bake at 165°C for 15-18 minutes until they are firm and lightly golden on the bottom.

4) Optional: Sift powdered sugar over warm crescents.

As with the Butter Balls, these hold up well without the sugar, although the emphasis ends up on different flavour notes sugared or undusted. Either way they are a delight and highly worth including in any Christmas cookie list!

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1 Comment

Feb 04, 2021

Voici la version française de la recette:

Biscuits à l'amande

Ce n'est pas Noël sans les biscuits à l'amande de ma Grandmère (j'ai demandé la permission d'afficher la recette). Ce sont des biscuits friables et merveilleux, avec une saveur délicate, presque des sablés. Très simple à faire, la partie la plus difficile du processus est de façonner les croissants.


225g de beurre ramolli

1/2 cc d'extrait d'amande

90g de sucre glace, plus assez pour épousseter

270g de farine

90g de flocons d'avoine

50g d'amandes moulues

1) Battre le beurre et l'extrait d'amande en crème. Incorporer petit à petit le sucre glace.

2) Ajouter la farine et bien mélanger. Incorporer l'avoine et les amandes, puis façonner la pâte en petits…

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