Almond Crescent Cookies (Gluten-Free, Dairy-Free)

Made with almond flour and shaped into elegant crescents, these almond crescent cookies are sprinkled in powdered sugar, creating that signature snowy appearance. Perfect for your holiday cookie platter, these delicate almond cookies are naturally gluten-free and dairy-free too!

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Why You’ll Love this Recipe:

• Simple Ingredients: The small handful ingredients required for this almond flour crescent cookies recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these almond cookies is uncomplicated; simply mix the ingredients together, shape the dough and bake! Plus, a batch is ready in under 30 minutes!
• Totally Gluten-Free & Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease and gluten and dairy intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for these almond crescent cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: Make sure to use finely ground almond flour (basically blanched almonds which have been processed into a fine powder). Almond flour is not the same as as almond meal (which are ground from whole almonds with the skin on).
• Maple Syrup: I used maple syrup for a natural sweetener, but you may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a substitute for maple syrup that is low-glycemic index).
• Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. However, if you are neither lactose-intolerant nor vegan, go ahead and use regular butter instead.
• Almond Extract: I’ve added a bit of almond extract to enhance the almond flavor. However, if you don’t have almond extract, you may use vanilla extract instead.
• Shaved Almonds: Shaved almonds add a nice decorative touch to these gluten-free almond crescent cookies. Alternatively, you may also use slivered almonds instead.
• Icing Sugar: Also known as “powdered sugar” or “confectioner’s sugar”, icing sugar is sugar that has been processed until super fine. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

How to Make Almond Crescent Cookies:

Prepare Dough: In a large mixing bowl, add almond flour, maple syrup, cooled melted butter of choice, almond extract and mix well using a rubber spatula or wooden spoon until a soft dough forms.

Shape Dough: Scoop about 2 tablespoons of the dough and shape it into a small log. Repeat this step until all the dough is used up, there should be 12.

Dish by Dish Tips:

• No Shaved Almonds?: I like adding shaved almonds for a more decorative touch, but to make these almond crescents easier, feel free to leave out the shaved almonds directly.
• Cool Fully: It’s important for the cookies to cool fully before sprinkling them with icing sugar.

Other Almond Recipes You’ll Love:

• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Easy Almond Flour Bread (Gluten-Free, Dairy-Free)
• Almond Flour Thumbprint Cookies (Gluten-Free, Dairy-Free)
• Easy Almond Cookies (Gluten-Free, Dairy-Free)

Other Gluten-Free Cookies to Make:

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Almond Crescent Cookies (Gluten-Free, Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Description

Made with almond flour and shaped into elegant crescents, these almond crescent cookies are sprinkled in powdered sugar, creating that signature snowy appearance. Perfect for your holiday cookie platter, these delicate almond cookies are naturally gluten-free and dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups finely ground almond flour
• 1/4 cup pure maple syrup
• 1/2 cup dairy-free butter, melted and cooled
• 1/2 teaspoon almond extract
• 2 tablespoons shaved almonds
• 1 tablespoon icing sugar (optional)

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Instructions

1. Preheat & Line: Preheat oven to 350F (175C) and line a large cookie sheet with parchment paper and .
2. Prepare Dough: In a large mixing bowl, add almond flour, maple syrup, cooled melted butter of choice, almond extract and mix well using a rubber spatula or wooden spoon until a soft dough forms.
3. Shape Dough: Scoop about 2 tablespoons of the dough and shape it into a small log. Repeat this step until all the dough is used up, there should be 12. Carefully bend and smooth each log into a crescent shape.
4. Press Almonds into Dough: Press shaved almonds onto each crescent.
5. Bake Until Golden: Bake the dough in preheated oven for 13 to 15 minutes, until golden brown.
6. Cool Before Sprinkling Icing Sugar: After baking, allow almond crescent cookies to cool for 10 minutes then transfer to a wire rack. Allow cookies to cool to room temperature before sprinkling with icing sugar through a fine mesh sieve (optional step).

Notes

Almond Flour: Make sure to use finely ground almond flour (basically blanched almonds which have been processed into a fine powder). Almond flour is not the same as as almond meal (which are ground from whole almonds with the skin on).

Maple Syrup: I used maple syrup for a natural sweetener, but you may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a substitute for maple syrup that is low-glycemic index).

Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. However, if you are neither lactose-intolerant nor vegan, go ahead and use regular butter instead.

Almond Extract: I’ve added a bit of almond extract to enhance the almond flavor. However, if you don’t have almond extract, you may use vanilla extract instead.

Shaved Almonds: Shaved almonds add a nice decorative touch to these gluten-free almond crescent cookies. Alternatively, you may also use slivered almonds instead.

Icing Sugar: Also known as “powdered sugar” or “confectioner’s sugar”, icing sugar is sugar that has been processed until super fine. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western