Italian Almond Crescent Cookies
I have been making these Italian Almond Crescent Cookies cookies for Christmas since the late ’70s. I have also seen this cookie called a Crescent Moon Cookies or a Moon Spell Cookies due to its shape. No matter what you call them, they are delicious with a wonderful almond flavor. They are a family favorite.
You will find that most recipes use only all-purpose flour. I have been using Almond Flour for years. It adds to the almond flavor. Additionally, nut flours are healthier for you than wheat flours unless you have a nut allergy. For this recipe, the substitution is a 1:1, so you can use either. I do add a little all-purpose flour to add some strength to the dough. It is a very soft dough.
The first thing you need to do is to grind your almonds in a coffee or spice grinder and set aside. I used silvered almonds.
In a large bowl, cream the butter and confectioners sugar. Add in the egg yolk, almond extract and cream until light and fluffy.
Next add in the almond flour, all-purpose flour and Kosher salt. Mix until incorporated. Mix in the ground almonds. Place the dough on wax paper or plastic cling wrap. Wrap the dough and refrigerate for 1 hour.
Remove the dough from the refrigerator. Roll the dough into small logs and shape them into a crescent shape. You can also roll out the dough to ¼ inch thickness and use a crescent shape cookie cutter to cut out the cookies. This is what I do. The dough is typically soft enough, that I can simply pat it to the appropriate thickness without using a rolling pin. I used the smallest size and the next size up cookie cutters.
Note: This dough is very soft. I refrigerate the dough while I’m waiting for each batch of cookies to bake. Then I cut the next batch.
Bake on a parchment lined cookie sheet for 13-15 minutes (small cookie cutter) at 325 degrees Fahrenheit. For the next size up, I bake them for 14-16 minutes. Allow to cool. Dust with confectioners sugar and serve.
Store in a cookie tin lined with wax or parchment paper.
Variations: Taken from various Moon Spell Cookie recipes:
- Love: Add vanilla extract, cinnamon, coriander and a couple of drops of honey
- Prosperity: Add cinnamon, allspice, ginger and clove
- Protection: Add cloves, anise and cinnamon
- Insight: Add anise, orange and nutmeg
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Italian Almond Crescent Cookies
Italian Almond Crescent Cookies aka Crescent Moon Cookies or Moon Spell Cookies. Delicate, cookies with a wonderful almond flavor.
Ingredients
- 1 cup unsalted butter
- 1/3 cup confectioner’s sugar
- 1 egg yolk
- 2 teaspoons almond extract
- 1 ¼ cups almond flour
- ¼ cup all-purpose flour
- ¼ teaspoon Kosher salt
- 1 cup almonds, finely ground
- Confectioners sugar for dusting
Directions
- Step 1 Grind your almonds in a coffee or spice grinder. Set aside.
- Step 2 In a large bowl, cream the butter and confectioners sugar. Add in the egg yolk, almond extract and continue to cream until light and fluffy.
- Step 3 Next add in the almond flour, all-purpose flour and Kosher salt. Mix until incorporated.
- Step 4 Mix in the ground almonds.
- Step 5 Place the dough on wax paper or plastic cling wrap. Wrap the dough and refrigerate the dough for 1 hour. Remove the dough from the refrigerator.
- Step 6 Roll the dough into small logs and shape them into a crescent shapes. You can also roll out the dough to ¼ inch thickness and use a crescent shape cookie cutter to cut out the crescent shape cookies. This is what I do. The dough is typically soft enough, that I can simply pat it to ¼ inch thickness without using a rolling pin.
- Step 7 Small cookie cutter: Bake on a parchment lined cookie sheet for 13 to 15 minutes at 325 degrees Fahrenheit. For the next size up: Bake for 14 to 16 minutes.
- Step 8 Allow to cool. Dust with confectioner’s sugar.
Note: This dough is very soft. I refrigerate the dough while I’m waiting for each batch of cookies to bake. Then I cut the next batch.
I love these crescent cookies. Glad you’re making them and hope you share at Christmas time!