Almond vanilla crescent cookies {Christmas}
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 30 cookies
  • For dough:
  • 300 g (2½ cups) all-purpose flour
  • pinch of salt
  • 2 egg yolks
  • 200 g (7/8 cup = slightly less than 1 cup) butter (I used lactose-free butter)
  • 150 g (1½ cup) ground almonds (almond meal)
  • 100 g (1/2 cup) sugar
  • 50 g (1/4 cup) sugar + 1 sachet (2 tsp) vanilla sugar
  • Note: vanilla sugar is in many European countries sold in small sachets, it is very fine sugar and generally used for baking.
  1. In a large mixing bowl combine all the dough ingredients and work with your hands, kneading for about 10 minutes until the dough comes together and gets well combined. When you start kneading, the dough will be very crumbly but as you continue, it will become more smooth. If the dough is too dry/crumbly, you can add 2-3 tbsp of milk (I use almond milk).
  2. Wrap the dough with a transparent kitchen foil and put it in the fridge for 30 minutes.
  3. Preheat oven to 175 C (350 F). Prepare a large baking tray and line it with parchment paper.
  4. Using your hands take small amounts of dough and roll it into a small ball and than into crescent shape.
  5. Place on the parchment paper and bake for 20 minutes until just light golden brown (do not over bake them!).
  6. Remove from the oven and while the cookies are still hot, roll them in the mixture of sugar and vanilla sugar (or just use granulated sugar). Allow to cool completely before storing in a metal box / airtight container.
Recipe by Travelling oven at