Almond cookies melt in your mouth
Nana knows what to do
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Hey there, time traveller!
This article was published 17/06/2025 (454 days ago), so information in it may no longer be current.
Today’s Homemade Holidays feature is a recipe for delicate, melt-in-your-mouth Almond Crescent cookies.
“This is a cookie my Nana used to make, not necessarily for holidays specifically, but it’s one of my favourites, so now I make them every year. Almond and vanilla is such a classic combo and I love that this recipe isn’t super sweet,” writes Erin Lebar, the Free Press’s manager of audience engagement (and a heck of a baker).
EVA WASNEY PHOTO
Erin Lebar learned to make these Almond Crescent cookies from her Nana.
EVA WASNEY PHOTO
Erin Lebar learned to make these Almond Crescent cookies from her Nana.
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Homemade
Homemade is a Free Press series celebrating home cooking in Manitoba. Visit wfp.to/homemade to submit a recipe.
Almond Crescents
Free Press Favourite submitted by Erin Lebar
500 ml (2 cups) flour
250 ml (1 cup) ground almonds
1 pkg vanilla sugar
310 ml 1 1/4 cup cold butter
For decoration:
250 ml (1 cup) icing sugar
1 pkg vanilla sugar
Preheat oven to 165 C (325 F)
Mix together flour, ground almonds and vanilla sugar.
Cut in cold butter; work mixture together quickly into a smooth dough.
Shape into rolls about the size of a pencil; cut 5-cm (2-inch) pieces and form them into a crescent shape.
Bake on a greased baking sheet or on parchment paper for 15 to 17 minutes.
Mix icing sugar and vanilla sugar together; roll warm cookies in sugar mix.
eva.wasney@winnipegfreepress.com
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