Almond Crescents II

Beth Bowles 0

"Crisp, delicate almond cookies. A Christmas Favorite!"

Ingredients {{adjustedServings}} servings 98 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
  2. Chill dough until firm.
  3. Preheat oven to 325 degrees F (170 degrees C).
  4. Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
  5. While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!
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Reviews 19

  1. 20 Ratings


Like alot of the other reviewers I rolled into balls instead of crescents. I used 1 teas almond extract instead of vanilla. Baked for about 20 min to make sure they were firm enough to hold together when rolling. I rolled in powdered sugar while still warm and then again when cooled so they look prettier. These are alot like wedding cookies. Very easy and oh so goooooood! Thanks Beth!


Was having problems with the dough falling apart, After reading the reviews I found I was not the only one. I decided to add 1/3 cup of sugar and also 1 tsp of Almond flavering as well as 1 tsp vanilla. Also baked for 20 mins. They turned out incredible..


The dough was very sticky and difficult to work with even after being in the refridgerator for a long time and the addition of more flower. "Extemely fragile" is an understatment. Most of them crumbled when they were touched after they were completely cool. The backed cookies were sour tasting - the powdered sugar dusting made them tolerable.