Almond Crescents

What sets these apart from standard almond crescents is the cup of rolled oats folded into the dough alongside finely chopped almonds. That combination gives the cookies a slightly heartier, nuttier bite — still tender and buttery, but with a bit more substance than a pure shortbread crescent.

The dough uses powdered sugar rather than granulated, which keeps the texture finer and the cookie more delicate despite the oats. Beat the butter and almond extract together until genuinely fluffy before working in the sugar gradually. Don’t rush this; that air you’re incorporating now is what lightens the finished cookie.

These bake at a lower temperature than most cookies, which lets them set slowly without browning too fast on the outside before the center is done.

Sift powdered sugar over the crescents while still warm so it adheres evenly. A sieve works better than dusting by hand here.

Pro Tips

• Keep the oats uncooked (not instant). Instant oats turn mushy and don’t hold up in the dough
• Finely chop the almonds rather than grinding them. You want texture, not almond flour
• These keep well for up to a week in an airtight container, making them a great make-ahead holiday option

Variations

• Cinnamon spiced: Add ½ teaspoon of cinnamon to the dough for a warm spice note
• Coconut almond: Replace half the oats with unsweetened shredded coconut for a tropical variation