Almond Crescents

Almond Crescents

Variation: These cookies are also great when rolled in powdered sugar. Be sure to coat them while they are still warm to ensure an even coating of the sugar.


  • 2 cups (4 sticks) butter, softened
  • 1 cup powdered sugar
  • 4 cups all-purpose flour
  • 1 cup ground PLANTERS Almonds
  • 4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
  • 1/2 cup finely chopped pistachios


  1. Heat oven to 350 degrees F.
  2. Place butter and sugar in large bowl; stir with wooden spoon until well blended. Gradually add flour, stirring until well blended after each addition.
  3. Blend in almonds. Shape tablespoons of dough into 2-inch crescents.
  4. Place on ungreased parchment- or foil-covered baking sheets.
  5. Bake for 12 to 15 minutes or until lightly browned. Cool on wire racks.
  6. Melt chocolate as directed on package. Dip one end of each cooled cookie into melted chocolate; sprinkle with pistachios.
  7. Return to wire racks; let stand until set.

Yield: about 4 1/2 dozen cookies or 54 servings, 1 cookie each

Nutritional Information: Calories 130 Total fat 9 g Saturated fat 4 g Cholesterol 20 mg Sodium 50 mg Carbohydrate 11 g Dietary fiber 1 g Sugars 3 g Protein 2 g Vitamin A

4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Recipe and photo used with permission from: Kraft Heinz Company