Almond crescent cookies

Photo: Sugar Spun Run

Sam's crescents are buttery and nutty with almond flour, then tossed in powdered sugar while they're still warm. Vanillekipferl in all but name.

From Sam Merritt at Sugar Spun Run · @sugarspun_sam

Butter creamed with powdered and brown sugar, mixed with flour and almond flour, shaped into crescents and tossed in powdered sugar while warm.

You need

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 2 1/3 cups (290 g) all-purpose flour
• 3/4 cup (75 g) almond flour
• 1/2 tsp salt
• 1 cup (120 g) powdered sugar, for coating

How to make it

1. Heat the oven to 375°F and line sheets with parchment.
2. Beat the butter until creamy. Add the powdered and brown sugar and beat on high 2 to 3 minutes. Beat in the extracts.
3. Whisk the flour, almond flour and salt, then add it to the butter on low in four or five parts, just until it comes together.
4. Roll 1-tablespoon (15 g) portions into 3-inch ropes, thinner at the ends, and bend them into crescents. Space them 2 inches apart.
5. Bake about 10 minutes, until the edges are just turning golden.
6. Cool 10 to 15 minutes on the sheet, then gently toss each one in powdered sugar. For a thicker coat, toss again once they're cool.

For a swap: Delicate tips. Pack them in rows, not piles.

Written in our own words from Sam Merritt's recipe, with their quantities. The original: Almond crescent cookies, Sugar Spun Run.

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