Almond Crecents

These are the real deal. German-style almond crescents, known as Mandelhörnchen or Kipferl, have been a holiday cookie tin staple for good reason: buttery, short-textured, and deeply nutty from both ground almonds and almond extract.

The dough comes together fast. Beating the butter and sugar until very light and fluffy is the step that gives these their characteristic sandy texture. Cut that step short and the cookies turn dense rather than delicate.

Both vanilla and almond extract go in here, and that combination is intentional. Vanilla rounds out the sharpness of the almond extract and keeps the flavor from tasting artificial.

Rolling the crescents in powdered sugar while they’re still warm is non-negotiable. The residual heat helps the sugar cling and form that soft, dusty coating. Let them cool completely first and the sugar won’t stick the same way.

They keep well in a sealed container, making them ideal for baking ahead during the holidays.

Kitchen Tips

• Grind almonds in a food processor in short pulses. Over-processing turns them into almond butter
• Shape each crescent from a small log, then gently curve the ends. Keep them roughly the same size so they bake evenly
• Pull from the oven when just barely golden. They firm up as they cool

Variations

• Walnut crescents: Substitute ground walnuts for the almonds for a slightly earthier flavor
• Citrus twist: Add 1 teaspoon of lemon or orange zest to the dough for a bright note against the almond