Introduction

These Authentic Almond Macaroon Crescents are delicate, fragrant cookies with a tender, marzipan-like texture. Infused with orange blossom water and almond extract, they bring a touch of elegance to any tea time or festive occasion.

The image shows crescent-shaped pastries covered in a thick layer of white powdered sugar. The pastries have a soft, crumbly, and slightly golden crust with a textured surface, resembling a woven pattern. One pastry is cut open to reveal a moist inside with a light cream filling and some almond slices embedded in the dough. The pastries are placed on a white plate on a white marbled surface with more powdered sugar around them, enhancing their fresh, delicate look. The overall atmosphere is bright and inviting, highlighting the fine details and texture of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (300g) finely ground almonds
1 cup (200g) granulated sugar
3 large egg whites
1 teaspoon (5ml) orange blossom water
½ teaspoon (2.5ml) pure almond extract
½ cup (60g) powdered sugar for coating

Instructions

Step 1: In a large mixing bowl, combine the ground almonds and granulated sugar. Whisk thoroughly to break up any clumps, ensuring the mixture is completely uniform.
Step 2: In a clean, grease-free bowl, whisk the egg whites until they become foamy. Stop before soft peaks form—the texture should be airy but similar to soapy water, not meringue-like.
Step 3: Gently stir the orange blossom water and almond extract into the foamy egg whites, distributing the flavors evenly. The mixture will become fragrant and slightly more liquid.
Step 4: Gradually fold the wet egg white mixture into the almond mixture using a rubber spatula with a gentle folding motion. Continue until you achieve a soft, pliable dough similar in texture to marzipan.
Step 5: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up. This will make shaping easier and improve the cookie texture.
Step 6: Line two baking sheets with parchment paper. Take about 1.5 tablespoons of dough for each cookie, roll into a small log, then curve into a crescent shape. Place the crescents about 2 inches apart on the sheets.
Step 7: Generously roll each crescent in powdered sugar to ensure complete coverage. Place them back on the baking sheets.
Step 8: Preheat the oven to 300°F (150°C). Bake the cookies for 15–18 minutes, rotating the pans halfway through. The cookies should remain pale with slight golden hints and have lightly golden bottoms.

Tips & Variations

For a more intense almond flavor, toast the ground almonds lightly before mixing.
Replace orange blossom water with rose water for a different floral note.
If the dough feels too sticky, refrigerate it a bit longer before shaping.
Use superfine sugar instead of granulated sugar for a finer texture.

Storage

Store the almond macaroon crescents in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Before serving, allow refrigerated cookies to come to room temperature. They can also be frozen for up to one month; thaw completely before enjoying.

How to Serve

The image shows several crescent-shaped pastries arranged on a white plate placed on a white marbled surface. Each pastry has a lightly golden and flaky outer crust, dusted generously with white powdered sugar. One close-up of a half pastry reveals three visible layers: a golden-brown crispy bottom, a moist, pale yellow almond paste filling in the middle, and a textured top crust dusted with powdered sugar and decorated with small almond flakes. The pastries have a soft, crumbly texture with small cracks on the surface, and powdered sugar is scattered around them on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of ground almonds?

Yes, almond flour can be used as a substitute, but choose a finely ground, blanched variety to maintain the delicate texture of the cookies.

Why should the egg whites be foamy but not form peaks?

Beating the egg whites only until foamy helps incorporate air while keeping the mixture liquid enough to fold easily into the dry ingredients. This results in a soft, pliable dough rather than a dry, stiff batter.