- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 3/4 cups all-purpose flour
- 1 1/3 cups almond flour
- 1 1/2 cups confectioners’ sugar, plus more for dusting
How to make this recipe
Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a large bowl, using a hand mixer, beat the butter with the granulated sugar and salt at medium speed until light and fluffy, 3 minutes. Beat in both extracts. Reduce the speed to low and add both flours, mixing until just combined. Refrigerate the dough until firm, about 30 minutes.
Scoop 12 rounded tablespoonfuls of the dough onto the prepared baking sheet. Using your hands, roll each ball into a 4-inch rope, then shape into a crescent; return to the baking sheet. If the dough gets too soft, refrigerate until firm. Bake the cookies, rotating the sheet halfway through baking, until lightly browned around the edges, 13 to 15 minutes. Transfer to a wire rack and let cool for 5 minutes.
Sift the 1 1/2 cups of confectioners’ sugar into a shallow bowl. Dredge the warm cookies in the confectioners’ sugar; return to the rack and let cool completely. Repeat the baking and dredging with the remaining dough. Dust the cookies with additional confectioners’ sugar before serving.
The cookies can be stored in an airtight container at room temperature for up to 4 days.