How To Make Almond Kiflice (Almond Crescent Cookie Recipe)
I was given this recipe by Baka Roza, the grandmother of a dear friend of mine. Ever since, these have been a staple in my Christmas baking rotation – and almost everyone I know now makes them this way – ditching their own family recipe to instead make them like this!
Kiflice are always on the Christmas cookies to be found on the table each year in the Balkans each year. That said, these are not just for Christmastime; we bake all types of kiflice year-round. Also known as roščići, these cookies are a shortbread-style of cookie made with the addition of a generous amount of nuts, so they are perfect to have ready to serve when unexpected guests arrive – as they store well in an airtight container.
Crescent cookies were originally from Vienna, Austria. In celebration of a victory over the Turkish empire, the locals created this pastry in the shape of the crescent moon found on the Turkish banner.
When it comes to nuts in the dough, you can also use walnuts or hazelnuts if you prefer those; here is a recipe for the walnut version.
Almond Kiflice (Almond Crescent Cookies)
- 210 grams (7/8 cups) room-temp softened butter
- 200 grams (1 & 2/3 cups) all-purpose flour
- 70 grams (1/3 cup) granulated white sugar
- 140 grams (1 cup) of blanched, crushed almonds (not ground)
- 1 cup powdered sugar - for dusting once cooked
- Preheat the oven to 180°C (350 Fahrenheit )
- In a large bowl, mix the butter and sugar until well combined. I use a using a hand-mixer to ensure the sugar is absorbed by the butter
- Add the flour and almonds and work the dough together with your hands or a wooden spoon. I find the warmth of my hands helps the dough come together better
- Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes
- Take the dough out and begin by taking a small amount in your hand and working it into a crescent shape. When you are happy with the size and shape of your crescent, place it on a parchment-lined baking tray and repeat until the tray is full of your crescents
- Bake in the oven at 180 degrees (350 Fahrenheit) for 8-10 minutes - they should be cooked but not brown
- Leave to cool on a wire rack
- Once almost cooled, place in a bowl of powdered sugar and completely coat the cookie
- Store in an airtight container for up to a week
- Dust the cookies with more powdered sugar when serving