These aren't your momma's regular Crescent Cookies! These Crescent Cookies with Almond Meringue Topping are one of my mom's specialty cookies that will make your heart melt. Perfect with a shot of espresso, lite and chewy, with a unique kiss of almond flavor.
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- Here's Why You'll Love these Cookies
- Ingredients You'll Need to Make Crescent Cookies with Almond Topping
- How to Make Crescent Cookies with Almond Meringue Topping
- Possible Ingredient Substitutions
- Variations of XXX
- Prep Tips
- Equipment
- Storage
- Answers to Commonly Asked Questions
- More Cookies
- Recipe Details
- Prep Tips
- PIN it for later here
- Food Safety
- Comments
These cookies are usually made at Christmas or Easter holidays. But don't let that stop you there. We've even made them for special occasions like, bridal or baby shower. They are a true show stopper!
This was inspired by my soft Amaretti Cookies on this site, and pairs well with these Italian Biscotti with Hazelnuts. Add these cookies to a cookie tray and find out how to make the perfect Christmas Cookie Tray that no one can resist.
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Here's Why You'll Love these Cookies
- Soft and Chewy texture make these cookies perfect with a cup of expresso or on their own.
- Almond Flavor adds a unique flavor to this cookie
- Elegant enough to make as a dessert
- Unique and traditional that they will stand out and be the topic at the table
Ingredients You'll Need to Make Crescent Cookies with Almond Topping
You will need the following ingredients to make these almond crescent cookies: almonds, sugar, eggs, cinnamon, cocoa, vermouth, lemon, shortening, baking powder, flour.
Egg yolks are used instead of whole eggs to create a rich cookie crust.
Egg white, sugar and almonds are used to make a meringue topping that makes these crescent cookies unique in appearance, taste and texture.
Lemon flavor add a slight citrus taste and you won't even notice that it is there.
Vermouth adds flavor, sweetness and and herbal scent to the cookie
See recipe card for full list of ingredients and quantities.
How to Make Crescent Cookies with Almond Meringue Topping
Roast almonds in 350℉ oven for 5 minutes. Let cool completely. Grind and set aside.
Whip 2 eggs whites with the sugar until thick. Add chopped almonds.
One at a time add cinnamon, vermouth, and grated lemon.
The topping should have a texture that resembles oatmeal, if it is too runny, add more ground almonds.
n the bowl of a stand mixer fitted with a paddle attachment, combine the egg yolks and sugar. Mix until well combined and light in color.
Add cooled lard and mix. A little at a time add baking powder and flour, stopping to scrape the bowl between additions.
Once fully mixed, turn dough out onto a floured surface.
Cut dough into 2 to 4 sections, roll out dough into a circle.
Spoon almond topping on top of dough and use a fork to spread it out
Using the opening of a shot glass as a cookie cutter, start making crescent shaped cookies out of the dough. Carefully place the cookies onto a baking sheet lined with parchment paper.
Bake at 350℉ for 10 mins or once bottoms are slightly golden.
Possible Ingredient Substitutions
These almond crescent cookies are perfect as is, however, here are a few ideas on ingredient substitutions you could use:
- Flour - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Orange - use gluten free buns instead of white bread buns to make this gluten free
- Butter - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Variations of XXX
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Nuts - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Plain - add guacamole, crispy onions or
- Cocoa - add crushed potato chips (ketchup chips!)
If you can think of any other way to make recipe unique, go for it!
Prep Tips
The topping should have the same texture as oatmeal, not too runny and stay in place when pushed to the side.
Use eggs at room temperature to increase the volume of your meringue and ensure that you remove all the yolk.
Equipment
Equipment plays a large role when baking. Non stick baking sheets, parchment paper or silicone baking sheets come in hand when baking any cookies. Not only does this equipment make for easy cleanup, but it makes an impact on the appearance of the final product by avoiding cookies getting stuck to baking pans.
A good food processor and measuring spoons and a cup also come in handy if you don't have these already.
Storage
These cookies freeze very well. They can be stored in zipped bags at room temperature for about 2 to 3 weeks. You can also freeze them. When you are ready to use them, you can take them from the freezer and place them in the fridge to thaw out. Once thawed out you can leave them at room temperature in a sealed container. You can store these cookies frozen for about 2 months.
Answers to Commonly Asked Questions
Almonds bring a unique flavor to baked goods whether cookies, cakes or treats. Almonds are healthy ingredient alternative and almond flour is a great substitute to all purpose flour when baking treats.
Too much butter or too little flour resulting in the cookies spreading.
Use eggs at room temperature to increase the volume of your meringue and ensure that you remove all the yolk.
More Cookies
Looking for other recipes like this? Try these:
Recipe Details
Almond Crescent Cookies
Ingredients
Almond Meringue Top
- 1 lb almonds roasted, ground
- 16 oz sugar
- 2 egg whites
- 1 tsp cinnamon
- 1 oz liquor clear, any kind
- 1 lemon grated
- 1 tbsp cocoa powder
Cookie Dough
- 9 egg yolks
- 8 oz sugar
- 6 oz shortening melted and cooled
- 1 ½ tbsp baking powder
- 16 oz flour
- 1 oz dry vermouth
Instructions
Almond Topping
- Roast almonds in 350℉ oven for 5 minutes. Let cool completely. Grind and set aside.
- Whip 2 eggs whites with the sugar until thick. Add chopped almonds.
- One at a time add cinnamon, liquor, and grated lemon.
- The topping should have a texture that resembles oatmeal, if it is too runny, add more ground almonds.
Cookie Dough
- In the bowl of a stand mixer fitted with a paddle attachment, combine the egg yolks and sugar. Mix until well combined and light in color. Add vermouth.
- Add cooled lard and mix. A little at a time add baking powder and flour, stopping to scrape the bowl between additions.
- Once fully mixed, turn dough out onto a floured surface.
- Cut dough into 2 to 4 sections, roll out dough into a circle.
- Spoon almond topping on top of dough and use a fork to spread it out.
- Using the opening of a shot glass as a cookie cutter, start making crescent shaped cookies out of the dough. Carefully place the cookies onto a baking sheet lined with parchment paper.
- Bake at 350℉ for 10 mins or once bottoms are slightly golden.
Notes
Prep Tips
The topping should have the same texture as oatmeal, not too runny and stay in place when pushed to the side. Use eggs at room temperature to increase the volume of your meringue and ensure that you remove all the yolk.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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