Viennese Crescents

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 tsp. vanilla extract
  • 1 cup ground blanched almonds* (or ground walnuts)
  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar, for dusting


  1. Place a rack in the upper 1/3 of the oven and preheat to 350°. Grease cookie sheet or line with parchment paper and set aside.
  2. In the bowl of a stand-mixer, beat butter until pale and creamy. Sift powdered sugar over the top and beat until well combined.
  3. Stir in vanilla extract and ground almonds. Gradually - gently - incorporate flour until all combined.
  4. Remove bowl from mixer stand. If necessary, knead dough slightly until well blended.
  5. Pull off chunks about 2 tsp. in size. Roll gently into a compact ball and then into a log. Shape log into a crescent and place on prepared pans, 1 1/4 inches apart.
  6. Bake one sheet at a time, about 10-12 minutes, flipping the cookie sheet halfway through baking. Take the cookies out when they're very slightly browned. They taste better when they're lighter in color.
  7. Let the cookies rest on the cookie sheet until slightly firm. Remove to racks to cool.
  8. Sift/dust powdered sugar over cookies while still slightly warm. Once cooled, store in an airtight container.