German Almond Crescent Cookie Recipe

Prep: 20 mins

Cook: 15 mins

Total: 35 mins

Servings: 16 servings

88 ratings

Nutritional Guidelines (per serving)
234	Calories
15g	Fat
22g	Carbs
3g	Protein

Nutrition Facts
Servings: 16
Amount per serving
Calories	234
% Daily Value*
Total Fat 15g	19%
Saturated Fat 8g	38%
Cholesterol 31mg	10%
Sodium 108mg	5%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	5%
Total Sugars 7g
Protein 3g
Vitamin C 0mg	0%
Calcium 25mg	2%
Iron 1mg	6%
Potassium 74mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mandelsichel, traditional German almond cookies, are simple shortbread cookies enriched with almond meal and shaped into a crescent, like many classic baked goods in Europe, which are said to emulate the Ottoman half-moon and celebrate the empire's greatness when the bakes were first developed. These cookies are a delightful treat at tea time and beautiful addition to any Plätzchenteller (cookie platter) during Advent and all through the Christmas and holiday season. Sometimes made on Christmas Eve, these cookies are left as a special treat for Santa Claus.

The key flavor in these cookies is from the almond meal. You can buy almond meal or flour at your local natural foods store or well-stocked grocery or make your own. Optional almond extract enhances the flavor, and the cinnamon adds a nice complementary warming spice to the nutty almonds. Make bigger batches to give as gifts or store in an airtight container for up to three weeks.

3/4 cup powdered sugar
1 cup butter, softened, room temperature
1 teaspoon vanilla extract
Optional:
1/4 teaspoon almond extract
Optional:
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup blanched almonds, ground (or 1 cup almond meal)
2 1/4 cups all-purpose flour
Garnish:
Powdered sugar (or granulated vanilla sugar), for dusting

Gather the ingredients. Preheat the oven to 350 F.

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In a medium bowl, with the help of a hand whisk or standing mixer, cream the powdered sugar and butter until the mixture is fluffy.

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Add the vanilla, and the almond extract and cinnamon if using. Mix well.

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Add the salt. Combine thoroughly.

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With the help of a spatula, mix in the almond meal and flour.

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Using your hands, knead the mixture, which should be stiff and hard to work with.

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On a lightly floured board or other work surface and with a well-floured rolling pin, roll out the dough to about 1/2-inch thick

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Cut a circle with a biscuit cutter or round glass.

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Move the glass or cutter over about 1 inch or more and cut another circle, which will result in two crescent shapes and an oval shape in the middle.

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Reuse the oval scraps, knead them, and roll out the dough again to cut more crescents or bake the ovals as they are if you'd prefer. Repeat the process until you've used all of the dough.

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Line a cookie sheet with parchment paper.

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Place the crescents on the prepared baking sheet and bake for about 15 minutes. The edges of the cookies should just be golden; keep an eye on the cookies as they brown fast and what you want is a pale and just-baked consistency through.

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Remove the cookies from the oven and, while still warm, dust them with powdered sugar or vanilla sugar and place on a rack to cool completely. As they cool the consistency and bite will change.

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