Food Recipes Desserts Cookies Almond Crescents 3.0 (2) 1 Review Dorie Greenspan's Eastern European–inspired cookies, sometimes called kipfel, have the perfect buttery crumb and a nutty bite from almond flour. For the holidays, we dust them with confectioners' sugar, but they are also great dusted with granulated sugar and eaten year-round. By Dorie Greenspan Dorie Greenspan Food writer and author Dorie Greenspan's illustrious culinary career spans over four decades. She has published 14 bestselling cookbooks (mostly on baking), including the award-winning Baking with Julia (1996), Baking From My Home to Yours (2006), Around My French Table (2011), and Dorie's Cookies (2016). Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 36 Ingredients 2 sticks unsalted butter, softened 1/2 cup granulated sugar 1/2 teaspoon fine sea salt 1 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 3/4 cups all-purpose flour 1 1/3 cups almond flour 1 1/2 cups confectioners’ sugar, plus more for dusting Directions Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a large bowl, using a hand mixer, beat the butter with the granulated sugar and salt at medium speed until light and fluffy, 3 minutes. Beat in both extracts. Reduce the speed to low and add both flours, mixing until just combined. Refrigerate the dough until firm, about 30 minutes. Scoop 12 rounded tablespoonfuls of the dough onto the prepared baking sheet. Using your hands, roll each ball into a 4-inch rope, then shape into a crescent; return to the baking sheet. If the dough gets too soft, refrigerate until firm. Bake the cookies, rotating the sheet halfway through baking, until lightly browned around the edges, 13 to 15 minutes. Transfer to a wire rack and let cool for 5 minutes. Sift the 1 1/2 cups of confectioners’ sugar into a shallow bowl. Dredge the warm cookies in the confectioners’ sugar; return to the rack and let cool completely. Repeat the baking and dredging with the remaining dough. Dust the cookies with additional confectioners’ sugar before serving. Make Ahead The cookies can be stored in an airtight container at room temperature for up to 4 days. Originally appeared: December 2016 Rate It Print