Back when I was obsessed with Rainbow Cookies, I bought different types of almond products to use in the colorful little cakes. One of the products was Solo brand almond filling. It worked okay in the Rainbows, but we preferred almond paste over almond filling and ended up with an extra can. To use it up, I made Almond Crescents.
This recipe is from Solo and calls for a full can of almond filling. The filling plus almond extract gives the cookies a pretty strong almond flavor. And thanks to the filling, they are soft and tender crescents rather than crumbly and sandy textured crescents. They’re good and fairly unique! If you or someone you know loves almond flavored things, they’re perfect.
Almond Filling Almond Crescents
Prep time
Cook time
Total time
Almond Filling Almond Crescents are holiday almond crescent cookies made with canned almond filling and almond extract.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 48
Ingredients
- 8 oz/230 grams salted butter**
- 1/3 cup granulated sugar (70 grams)
- 1 teaspoon almond extract
- 1 can (12.5 oz) Solo Almond Cake and Pastry Filling
- 2 cups all-purpose flour (280 grams)
- Confectioners sugar for dusting
Instructions
- Beat butter and sugar in large bowl with electric mixer until light and fluffy.
- Beat in almond extract and almond filling until blended.
- With a spoon or scraper, stir in the flour to make a dough. It will be a little sticky and will require chilling, so cover and chill for a few hours until it is firm enough to shape.
- Preheat oven to 325° F. Dust hands with flour if you need to (I didn't). Shape rounded teaspoonfuls of dough into small tapered crescents.
- Arrange about 2 1/2 inches apart on baking sheet and bake 15 to 20 minutes or until cookies are firm and lightly browned.
- Let cool on baking sheets on wire racks 1 minute.
- Remove from baking sheets and cool on racks. When Almond Crescents are cool, roll them in confectioners' sugar.
Notes
I recommend salted butter since there's no salt in the dough, but if you have to use unsalted then you should probably add about 1/2 to 3/4 teaspoon of salt.
Anna says
December 15, 2017 at 7:44 amAngie, glad you liked them! It’s funny, I just stumbled across that one while looking for a way to use almond filling.
Angie says
December 15, 2017 at 7:42 amThese were easy to make!
There were just 5 ingredients!
They were delicious!
I’m adding them to my Christmas cookie list!!
Thanks again
Marsha M says
December 13, 2017 at 9:34 pmI have to try this recipe. I love anything almond!!
Sonya says
December 13, 2017 at 8:42 amYours look good!
Sue says
December 12, 2017 at 2:07 pmI love cookies like this. Almond flavored cookies make me happy.