1 cup (2 sticks) butter,
room temperature

⅔ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 ½ cups all-purpose flour

1 cup almond flour

¼ cup powdered sugar for sprinkling


1. Preheat the oven to 350°F.

2. Beat the butter and the sugar together until light and fluffy. Add the vanilla and almond extracts and mix.

3. Add the flour and almond flour. Mix thoroughly.

4. Form the dough into crescent shapes: Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto a parchment paper lined baking sheet.

5. Bake at 350°F for 15 to 20 minutes or until a light golden brown.

6. Dust each cookie with powdered sugar.

*Recipe from LCCC’s Culinary Program / Courtesy of Program Director Bradley Ball and Culinary Program Chef Ashley Black.