Family Friendly Recipes

Italian Almond Crescent Cookies

Italian Almond Crescent Cookies
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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 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.

Crescent Moon 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.

Italian Almond Crescent Cookies

Italian Almond Crescent Cookies

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

November 22, 2021
: Makes 36 to 48 cookies depending on size

Italian Almond Crescent Cookies aka Crescent Moon Cookies or Moon Spell Cookies. Delicate, cookies with a wonderful almond flavor.

By:

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 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.
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