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# Almond Lemon Crescent Cookies

Small crescent cookies made with ground almonds, butter and lemon zest, baked just until they start to turn golden and dusted with powdered sugar.

## What you need

### Dough

- 7 oz butter, very soft
- 1 pinch salt
- ¾ cup powdered sugar (1 cup minus 2 tbsp)
- 1 tsp good vanilla extract
- grated zest of 1/2 lemon
- 2 tbsp milk
- 2 cups almond flour (2 cups plus 2 tbsp)
- 1½ cups all-purpose flour (1 1/2 cups; see tips for a gluten-free version)
- 4 tbsp cornstarch (4 tbsp)
- 1 tsp baking powder

### To serve

- powdered sugar

## How I make it

1. Preheat the oven to 330°F (165°C).
2. In a stand mixer with the paddle, beat the butter, salt, powdered sugar, vanilla, lemon zest and milk until very light and creamy.
3. Scrape down the sides of the bowl and add the almond flour, flour, cornstarch and baking powder.
4. Mix on low speed until the dough comes together in large, even clumps.
5. Turn the dough out onto a lightly floured surface.
6. Roll the dough into small balls and shape each one into a crescent.
7. Arrange on a baking sheet lined with parchment paper, leaving space between them.
8. Bake for 12-15 minutes, until the cookies are just turning golden but still very pale.
9. Cool completely, dust with powdered sugar and serve.

## What I've learned

- The butter has to be very soft, so I take it out to room temperature about an hour ahead.
- Any nut works well here instead of almonds; pecans, hazelnuts, walnuts and even cashews.
- For a gluten-free version, I swap the white flour for the same amount of gluten-free flour blend.
- I make the dough ahead and freeze it well wrapped; when I want cookies, I thaw it, shape and bake.
- The cookies keep in an airtight container for up to a week, if they last that long.

Source: https://chefef.com/en-us/recipes/addictive-almond-and-lemon-cookies/