Almond Crescent Cookies – these traditional Austrian kipferl cookies made with almond flour are one of my favorite holiday cookie recipes.
Cookie season is here, and these almond crescent cookies are a perfect, easy addition to any holiday baking list.
Last year I shared a favorite almond sugar cookie with simple icing, which is wonderful but takes more time. These crescent cookies are elegant yet straightforward, so they’re ideal when the holidays get busy.
Allow 20–30 minutes of chill time; overall, these cookies can be prepped, baked, and finished in about an hour. They’re crisp, buttery, and full of almond flavor — no compromise required.
Almond Crescent Cookies (Kipferl Cookies)
These crescent cookies are crisp, buttery, and hard to resist. I learned this recipe in culinary school and have loved making them ever since.
Originating in Vienna, these half-moon cookies are commonly called kipferl or vanillekipferl when flavored with vanilla. They’re simple to make and perfect for holiday cookie trays.
The dough combines unsalted butter, all-purpose flour, almond flour, powdered sugar, vanilla, almond extract, and a pinch of salt. After baking, the warm cookies are rolled in sifted powdered sugar — I like to add a touch of ground cinnamon to the sugar, but cardamom or other spices work nicely too.
They share similarities with snowball or Mexican wedding cookies in texture and finish, but the almond flavor and crescent shape make them distinct.
Baking with Almond Flour
With so few ingredients, quality matters. Almond flour brings great flavor and a tender, slightly crumbly texture that defines these cookies.
For this recipe I used Bob’s Red Mill almond flour, a reliable pantry staple I often freeze to extend shelf life — just bring it to room temperature before using. Almond flour suits cookies, cakes, tarts, doughs, and fillings, adding both texture and nutty flavor.
I use almond flour in many recipes, including holiday cakes and frangipane tarts. It’s versatile and enhances baked goods without overpowering them.
How to Make Almond Crescent Cookies:
Shaping the crescents is the only step that feels tricky, but it’s easy once you do a few. The dough comes together in under 10 minutes using a stand mixer with a paddle attachment or a hand mixer.
The dough will start crumbly and become smooth as it mixes. Divide it in half, roll each half into a 12-inch log, then cut each log into twelve 1-inch pieces. Roll each piece into a 4-inch log and shape into a gentle half-moon, tapering the ends so the centers remain slightly thicker.
Arrange the shaped cookies on a parchment-lined sheet pan, leaving about an inch between them. Chill for 20–30 minutes — this step prevents spreading and helps the cookies keep their crescent shape while baking.
Preheat the oven to 350°F (175°C) and bake until the edges are just beginning to turn golden — the cookies should remain mostly pale. Let them cool on the sheet pan for a few minutes, then gently roll the still-warm cookies in the powdered sugar mixture so it adheres evenly. Once completely cool, dust with more sifted powdered sugar for a finished look.
Important: roll the warm cookies in powdered sugar so it sticks; if they cool completely before coating, the coating will be uneven.
Why You’ll Love These Almond Crescent Cookies:
- Buttery, light, and crisp texture.
- Rich almond flavor from almond flour and almond extract, enhanced with vanilla and a hint of cinnamon.
- Simple dough that comes together quickly with just seven basic ingredients.
- No elaborate decorations needed — a warm roll in powdered sugar is all it takes.
- They keep well: tasty the day you bake them and still great for a week or longer when stored properly.
- Easy to adapt: add citrus zest, different extracts, spices like cardamom, or drizzle with chocolate for variation.
These cookies also make a lovely edible gift. Happy baking!
Almond Crescent Cookies
Ingredients
Cookie Dough
- 2 sticks (8 oz; 230 g) unsalted butter softened
- 2 cups (240 g) unbleached all purpose flour
- 1 cup (100 g) almond flour
- ½ cup (60 g) powdered sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla (paste or extract)
- ½ teaspoon pure almond extract
Rolling Sugar
- 1 cup (120 g) powdered sugar sifted
- ½ teaspoon ground cinnamon or ground cardamom
Instructions
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Combine all cookie dough ingredients in a stand mixer fitted with a paddle attachment. Start on low and increase to medium until the dough comes together; it may be crumbly at first but will smooth as it mixes.
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Bring the dough together with your hands, divide in half, and roll each half into a roughly 1-inch wide log. Use a knife to cut each log into 12 equal pieces.
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Roll each piece into a 4-inch log, shape into a crescent tapering the ends, and place on a parchment-lined sheet pan about 1 inch apart. Chill for 20–30 minutes until firm.
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Preheat oven to 350°F (175°C). Bake 15–20 minutes or until the edges just begin to turn golden; cookies should remain mostly pale.
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Cool cookies on the sheet pan for 5–7 minutes. Meanwhile, mix sifted powdered sugar and cinnamon. Gently roll the still-warm cookies in the sugar mixture, transfer to a cooling rack to cool completely, then dust with remaining sugar.
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Store in an airtight container between sheets of wax paper at room temperature for up to a week or longer.
Tips for Success:
- Chill shaped cookies before baking to prevent spreading and preserve shape.
- Customize with citrus zest, different spices (cardamom is excellent), or a chocolate drizzle.