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Traditional German Almond Crescents (Mandelhörnchen)

Delightful nutty and buttery cookies shaped like crescents, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: German
Calories: 90
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups almond flour adds a rich, nutty flavor and chewy texture
  • 1 cup granulated sugar sweetens the dough perfectly
  • 1/2 cup unsalted butter, softened for richness and flavor
  • 1 egg white helps bind the ingredients
  • 1 teaspoon almond extract enhances the almond flavor
Toppings
  • 1/2 cup chopped almonds for texture and garnish
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour and granulated sugar. Stir them together to ensure they are evenly mixed.
  3. Add the softened butter, egg white, and almond extract to the dry ingredients. Mix until a soft dough forms.
  4. Take small portions of the dough and shape them into crescent moons, about 2 inches in length. Place them on the prepared baking sheet.
  5. Gently press chopped almonds onto the top of each crescent for added crunch and decoration.
Baking
  1. Bake in the preheated oven for about 15-20 minutes, or until the edges turn golden brown.
  2. Let them cool on a wire rack before dusting them lightly with powdered sugar.

Notes

Ensure that your butter is at room temperature. Avoid over-mixing the dough, and let the cookies cool completely to prevent sogginess. Store in an airtight container at room temperature for up to one week.