Dry apricot pie that is both tart and sweet. Try the warm slice with the vanilla ice cream.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- ½ cup salted butter, at room temperature
- ⅓ cup confectioners’ sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅛ teaspoon salt
- ¾ cup all-purpose flour, sifted
- 2 tablespoons all-purpose flour, sifted
- ½ cup almonds, finely chopped
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners’ sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners’ sugar when cooled.
- If your kitchen is warm, the dough can be challenging to shape. Chill dough for 1 hour or overnight to make it stiff enough to handle.
- The cookies are delicate, so it is best to layer them between wax paper when storing and arrange on a platter in a single layer when serving.
Nutrition Facts
| Calories | 70 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 40 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These are easy to make and the cookies are buttery and crisp! I only had pecans so I subbed those for the almonds. The powdered sugar coating provided most of the sweetness as the bare cookies aren’t sweet enough. Overall I really like these
No changes and the cookies were awesome
Easy recipe, I mixed some ground almonds and 1/2 t cardamon with the powered sugar that I used to coat after baking
Fabulous!! I would chop the almonds finer next time but they tasted sublime!
Perfect! They do puff a bit in the oven.
Great recipe! I didn’t know how tiny I was supposed to make them so I used a teaspoon size amount of dough to shape my crescents. With a teaspoon amount- I had to adjust the cooking time to only 8-10 mins. Came out perfect. I can’t stop eating them! Next time I will make a double batch!
This recipe only makes 1-1/2 dozen. I followed directions, made sure to sift flour and grated the almonds in the blender. I used cold butter and put the baking pans in freezer for 20 minutes. I also refrigerated the dough for 1/2 hour. Came out great just not enough of them. I suggest doubling recipe if you want more.
Followed the recipe to a T, didn’t stray from it at all and I think like some of the other reviewer’s said but I didn’t notice before, flour to butter ratio is off. When I was forming them I felt like something was wrong, should’ve listened to my instincts. So much for making these for Christmas. Now I’ve got a run out to the store and buy more ingredients.
Amazing! Totally loved it! Delicious!
Followed the instructions but put the dough in the fridge for one hour like I do with all butter based cookies. Delicious. I made a small sized cookie batch that came out crispy and a larger sized cookie batch that are nice and soft.
I am sure I did something wrong. I made them and they taste delicious but they crumbled. Please help me figure out what I did. I even refrigerated the batter before baking them.
Same as another review, turned into a sheet cookie. Can’t even tell I made them crescent shapes.proportions of flour to butter is not right. And yes, I used almonds and ground them up in food processor.
These are really so delicious. I needed more then the re ipe called for, so I just doubled the recipe. I did add extra almond extract. Love how these tastes. I served these at Christmas. They definitely were a hit!
I made these using this recipe for the first time and it’s a keeper. I made a couple minor changes. I’m trying to cut salt so I used unsalted butter and didn’t add the salt. But I made the mistake and bought self rising flour, and I used an extra 1/4 c powdered sugar. They still came out perfect. I doubled the recipe and got about 7 dozen half dollar size cookies. I didn’t shape them into crescents lol.
seriously nom
not much flavor.
I started making them three years ago. Not last year though cause of Covid. I made them my holiday gifting to family and friends. What’s so great is they actually look forward to them. They taste so good.
I’m surprised these don’t have more reviews! These are really good. I participate in a cookie exchange every year and everyone always hopes I make these again. I have actually rolled them out and used cookie cutters on them too rather than form the dough. I find that works well. Not sure what happened with the 1 star reviewer on here but I imagines they did not include the almonds or did not chop them fine. I chop my almonds in blender or food processor basically until it is like a flour. That makes up a significant part of the dough. Maybe they missed that part.
These are amazing, the only change I made was to toast the almond before chopping them.
Amazing recipe. I added an extra tsp of almond extract because I love the taste of almonds. I also didn’t use a measuring cup for the confectioners sugar amount, I did it by eye which I enjoyed in this cookie. This recipe has to be one of the best recipes I’ve ever tried and this is the second time I made it and I added just a little bit more of what I like to the cookies. ENJOY!!!!
The cookies hold their shape well. Need to add a little more sugar and watch the oven for browning on the bottom. Overall, good flavor.