Skip to navigation Skip to content
almond crescents (web)

Almond crescents

Read reviews
2.615 stars based on 13 ratings

These melt in the mouth biscuits are easy to make and are traditionally served at Christmas time in Austria and Germany.

Key Information

  • Prep:
  • Bake:
  • Serves:25
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up


  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 100g 3½ oz Almonds (ground)
  • 225g 8 oz Butter (unsalted)
  • 2tsp 2tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • Icing sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C fan, gas mark 3).

  2. Classic mode Step 2

    Place all the ingredients in a food processor and blend until the mixture forms a soft dough. Alternatively rub the butter into the almonds, flour and sugar until it forms a soft dough then  add the vanilla bean paste. Chill for 30 minutes if sticky.

    Ingredients for this step

  3. Classic mode Step 3

      Take small pieces of dough, roll into small sausage shapes about the size of your little finger, then place them in a curve or half moon shape onto baking trays lined with baking parchment.

    1. Classic mode Step 4

      Bake for approximately 8 to 10 minutes until they are lightly golden. Cool for 5 minutes then dust thickly with icing sugar.

      Ingredients for this step

      • Icing sugar to dust (we use Silver Spoon)
    2. Classic mode Step 5

      These almond biscuits will keep in an airtight cake tin for up to 1 week.