Chocolate Almond Crescent Cookies
Indulge in the buttery bliss of Chocolate Almond Crescent Cookies, a perfect blend of rich, nutty flavors and decadent chocolate. These delicate, melt-in-your-mouth cookies are crafted from a tender almond-infused dough, shaped into charming crescents, and baked to golden perfection. Each cookie is elegantly dipped in silky semisweet chocolate, creating an irresistible balance of sweetness and texture. With a preparation time of just 25 minutes and a yield of 24 cookies, this recipe is an ideal choice for holidays, special occasions, or cozy afternoons with a cup of coffee. Elevate your cookie game with these easy-to-make treats that are as stunning as they are delicious, and delight in the combination of almond essence and chocolatey indulgence.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 90 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 250 grams All-purpose flour
- 90 grams Ground almonds
- 0.25 teaspoon Salt
- 150 grams Semisweet chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the unsalted butter and powdered sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and almond extract until combined.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop about a tablespoon of dough and roll it between your palms to form a small log shape. Curve the log into a crescent shape and place it onto the prepared baking sheet, leaving some space between each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and allow them to cool completely on the baking sheets.
In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable oil in 30-second intervals, stirring in between, until smooth and glossy.
Once the cookies are cool, dip one end of each crescent cookie into the melted chocolate and place them back onto the parchment paper. Let the chocolate set completely at room temperature or in the refrigerator.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.9 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
