Crescents di Mandorla (Italian Almond Crescent Cookies)
These delightful Crescents di Mandorla, reminiscent of my childhood, take me back to those sunny days in the Italian neighborhood, where the aroma of freshly baked cookies filled the air. These tender, buttery cookies are infused with rich almond flavor, boasting a delightful crunch from coarsely chopped almonds. Perfectly shaped into crescents and coated in a sugary veil, they make for the ideal dessert or snack for any occasion. Whether enjoyed with a cup of coffee or shared at festive gatherings, these cookies are bound to bring joy and smiles to your table!
36
Servings
N/A
Calories
7
Ingredients
Ingredients
unsalted butter
1 cup (softened)
powdered sugar
2/3 cup (sifted)
vanilla extract
1 teaspoon
almond extract
1 teaspoon
almonds
1 cup (coarsely chopped)
all-purpose flour
2 1/2 cups (sifted)
powdered sugar
as needed (for rolling)
Instructions
1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2
In a large mixing bowl, cream together the softened butter and 2/3 cup of sifted powdered sugar using an electric mixer until the mixture is light and fluffy.
3
Add in the vanilla extract and almond extract, blending until well combined. Fold in the coarsely chopped almonds.
4
Gradually add in the sifted all-purpose flour, mixing just until combined and the dough comes together.
5
Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
6
Once chilled, divide the dough in half. Roll each half into a log approximately 1 inch in diameter.
7
Cut each log into 3/4-inch pieces. Roll each piece into a small cylinder, about 2 inches long.
8
Place the formed crescents 1-2 inches apart on the prepared baking sheet. Gently curve each cylinder into a crescent shape using your fingers.
9
Bake in the preheated oven for 15-18 minutes or until cookies are lightly golden brown around the edges.
10
Remove from the oven and allow the cookies to cool completely on the baking sheet.
11
Once cooled, fill a small bowl with sifted powdered sugar and roll the cookies in the sugar until they are generously coated.
12
Store in an airtight container for maximum freshness and enjoy your delightful Crescents di Mandorla!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crescents di Mandorla?
Crescents di Mandorla are traditional Italian almond crescent cookies that are tender, buttery, and infused with almond flavor.
How many cookies does this recipe make?
This recipe yields approximately 36 cookies.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
Do I need to chill the dough?
Yes, the dough should be chilled in the refrigerator for about 30 minutes to make it easier to handle.
What kind of butter should I use?
The recipe calls for 1 cup of softened unsalted butter.
How should the almonds be prepared?
The almonds should be coarsely chopped to provide a delightful crunch.
What type of flour is used in this recipe?
You should use 2 1/2 cups of sifted all-purpose flour.
What extracts are needed for flavor?
The recipe uses both vanilla extract and almond extract, with 1 teaspoon of each.
How do I shape the cookies?
Roll the dough into small cylinders about 2 inches long, then gently curve each cylinder into a crescent shape using your fingers.
How long do the cookies need to bake?
Bake the cookies for 15 to 18 minutes until they are lightly golden brown around the edges.
When should I roll the cookies in powdered sugar?
The cookies should be rolled in sifted powdered sugar only after they have cooled completely on the baking sheet.
How far apart should I place the cookies on the baking sheet?
Place the formed crescents approximately 1 to 2 inches apart on the prepared baking sheet.
Should the baking sheet be greased?
The instructions recommend lining a large baking sheet with parchment paper rather than greasing it.
How large should the dough pieces be cut?
After rolling the dough into 1-inch diameter logs, cut each log into 3/4-inch pieces.
What is the best way to store these cookies?
Store the cookies in an airtight container to maintain maximum freshness.
Does this recipe contain eggs?
No, this specific recipe for Italian Almond Crescent Cookies does not list eggs as an ingredient.
Is the sugar used inside the dough sifted?
Yes, the 2/3 cup of powdered sugar used in the dough should be sifted before mixing.
What is the texture of Crescents di Mandorla?
They are tender, buttery cookies with a delightful crunch from chopped almonds and a sugary coating.
Can these cookies be served for holidays?
Yes, they are excellent holiday treats and are often shared at festive gatherings.
What category of food does this recipe fall into?
This recipe is categorized as a dessert.
How do I cream the butter and sugar?
Use an electric mixer to cream the softened butter and sifted powdered sugar until the mixture is light and fluffy.
Should I add the flour all at once?
No, you should gradually add the sifted all-purpose flour, mixing just until the dough comes together.
Are these cookies considered Sicilian?
Yes, they are associated with Sicilian cookie traditions and Italian neighborhoods.
What do the cookies look like when they are done?
They should be lightly golden brown around the edges.
Can I serve these with coffee?
Absolutely, they are ideal for enjoying with a cup of coffee or as a sweet snack.
How many ingredients are in this recipe?
There are 7 ingredients: butter, powdered sugar, vanilla extract, almond extract, almonds, flour, and extra sugar for rolling.
What size should the dough logs be?
Roll each half of the dough into a log approximately 1 inch in diameter.
Why is it important to sift the flour?
Sifting the flour ensures a smooth dough and helps prevent lumps in the cookie texture.
Can these be made in advance?
Yes, since they store well in an airtight container, they can be made ahead of time.
Is the almond flavor strong?
The recipe provides a rich almond flavor by using both almond extract and chopped almonds.