These buttery, melt-in-your-mouth walnut crescent cookies are easy to make and absolutely divine. Walnut crescent cookies, often associated with Christmas in many European countries, have a long history rooted in traditional holiday baking practices. Over time, different countries and regions have adapted the basic recipe to suit local preferences. Some variations include adding spices like cinnamon or incorporating ground almonds in addition to walnuts.
Walnuts, a key ingredient in these cookies, are historically associated with festive celebrations. Nuts were often used in winter baking due to their availability during the colder months. The crescent shape of these cookies is said to symbolize the moon, and the tradition of baking them during the Christmas season aligns with the celebration of the winter solstice and the return of longer days.
Ingredients:
- 1 cup almond flour (I prefer to use Kirkland Signature, Blanched Almond Flour)
- ⅓ cup finely chopped walnuts
- 5 tbsp butter
- 6 tbsp powdered monk fruit sweetener (I used Lakanto brand)
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions:
- Preheat the oven to 325 degrees Fahrenheit.
- Line a baking tray with parchment paper, or grease a baking tray with olive oil, and set aside.
- Mix almond flour, butter, 3 tbsp of powdered monk fruit sweetener, vanilla extract and salt in a bowl until the dough becomes cohesive.
- Add in the finely chopped walnuts to the mixture.
- Grab a tbsp of dough in the palm of your hand near the base of your fingers and make a fist to compact the dough, and then mold into a crescent shape. Place the now crescent shaped dough on the baking tray, making sure to leave space between each cookie.
- Continue forming the dough into crescent shaped cookies until you have no more dough left in the bowl.
- Bake the cookies for 20 minutes, or until they start to turn a light golden brown. Remove the cookies from the oven and let them cool for about 15-20 minutes.
- Once the cookies have cooled, use a sifter filled with the remaining powdered monk fruit sweetener to cover the cookies.
- Enjoy! These cookies pair well with a nice cup of tea.
Recipe by Kat Palmieri
