Buttery, melt in the mouth cookies, with a good kick of orange, these orange almond crescent cookies are irresistible. So easy to make, they’re great for giving as gifts at the holidays too.
226gunsalted butter, room temperature (1 cup / 2 sticks / 8oz)
1 ½cupsicing (powdered) sugar
1 ½teaspoonsvanilla extract
Zest of one medium orange(roughly 1 tablespoon)
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Electric hand mixer or stand mixer
Baking trays / cookie sheets
Instructions
Preheat the oven to 180C / 350F / 160 fan forced. Line 3 cookie trays with baking paper.
Whisk together the flour, cornflour, almond meal and salt in a medium mixing bowl then set aside.
Set aside ¾ cup of the icing sugar for coating at the end.
Beat together the butter and remaining ¾ cup of icing sugar until pale and fluffy. Add the vanilla and orange zest and beat through.
Add the flour mixture and gently beat through until combined.
If very soft and sticky, chill the dough for 15 minutes
Roll roughly tablespoons (20g) of cookie dough to a 8.5cm (3.5 inch) log. Bend it gently to create a curve, then pinch the ends to points. I get a better and smoother shape rolling between my hands than rolling on the bench.
Bake cookies for 10 minutes or until tips are turning golden.
Let them cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
Once completely cool gently toss in the remaining ¾ cup of icing sugar.
Notes
Size: About 20g of dough is the perfect amount for these cookies. They expand while baking. I find rolling them to about 8.5cm / 3 ½ inches works best. Bend them, then press the ends into points to get the crescent shape.
Chilling: I do not chill these cookies but it’s always a good idea to test bake 1 cookie first. If you experience spreading, chill the cookies in the refrigerator for 15-20 minutes before baking.
Be gentle: The cookies are delicate after baking so don’t try to move them for at least 5 minutes and even then be very careful. Once cooled, they aren’t quite so fragile but it’s best to coat them one at a time so they don’t break.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.