Viennese Almond Crescents

Viennese Almond Crescents

These classic almond cookies, shaped like crescents and dusted with powdered sugar, are perfect treats for gift-giving – or serve them as a traditional Austrian dessert.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

40

servings

1 2/3
cups Gold Medal® all-purpose flour
2/3
cup almond meal
1/4
teaspoon kosher (coarse) salt
1
cup butter, softened
1/3
cup granulated sugar
1
cup powdered sugar
  1. Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
  2. In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
  3. Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
Makes 40 servings (1 crescent)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
To make your own almond meal, process 1 cup sliced almonds with 1 tablespoon sugar in a food processor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • Total Fat 6g
      • (Saturated Fat 3g,),
    • Sodium 55mg;
    • Total Carbohydrate 10g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.