Almond Crescent Cookies

1 cupSlivered almonds, toasted
¾ cupAll-purpose flour
¼ teaspoon Salt
¾ cupPowdered sugar
½ cup (1 stick)Unsalted butter, room temperature
1 ½ teaspoonSonoma Syrup Vanilla Bean Extract “Crush”
¼ teaspoon Sonoma Syrup Almond Extract


Finely grind nuts, flour and salt in processor.

Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light.

Add nut mixture and beat just until blended.

Cover and chill until firm, about 1 hour.

Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets.

For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet.

Bake until bottoms of cookies are just golden, about 15 minutes.

Transfer baking sheets to racks. Cool cookies.

Sift 1/4 cup powdered sugar over.

Makes about 18 cookies.

Note: Can be made 3 days ahead. Store in an airtight container at room temperature.

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