Qué buenas! Se parecen a los "cuernos de gacela" de la pastelería árabe, que también se hacen con almendras. I love your blog, Elise.

For those who do not speak Spanish, Babel Fish translates this as, "How good! They look like the "horns of gacela" at the Arab pastry shop, which also use almonds." ~Garrett

My mother-in-law emigrated to Canada from Hungary. These are a very popular cookie over there and she gave me the recipe and I make them now too. They melt in your mouth.

I make these every year for the holidays. My family insists on it. What is almond flour? I've never heard of it. The combination of vanilla/almond flavoring sounds good. I think I got my original recipe from an old paperback edition of Fanny Farmer.

Almond flour is a flour made from almonds ground into a powder, the way wheat is ground into regular flour. ~Garrett

Another example of how a few simple ingredients and a straightforward preparation can result in culinary bliss.

And as I now know you're well-versed in the finer points of etiquette, Garrett...

May I have mine with coffee instead of tea?

Please?

(Whoops. Almost forgot the "please". That was close.)

A perfect snack during the festival season. Thanks!

I made these yesterday and I think I must have made a mistake. Once they were baked, you could still taste raw flour - like there was too much flour for the butter, flavorings and sugar to flavour properly. They kinda tasted like they needed an egg. What did I do wrong? I love almond and was really looking forward to these.

You may not have mixed the dough thuroughly enough, which is the only thing I can think of. We made this recipe a few times with no real issues in flavor. The dough can be a bit crumbly, so unless you really mix it well, some of the flour or almond flour may not get fully incoporated. ~Garrett

Dear Elise, sorry, please don't post my last comment... thinking about it, it was a rather dumb thing to say since we're talking about cookies.

There is something however about oven temperatures and flour quantities regarding baking cakes at high altitudes but I dont think it applies here.

Rosie probably had her oven temp too high???

thanks,
Kathy

These cookies look divine. I love the idea of vanilla and almond together, sounds delicious. I bookmarked this recipe to try when I start holiday baking soon..

Thanks,
Becca

I made these the other night - delicous! I will definitely be making them again soon.

I made these last night. I did find the dough to be quite crumbly, but to my surprise the cookies didn't fall apart after baking. I ended up with 3 1/2 dozen though, so I wasn't sure how long to bake them, and they weren't turning golden. I ended up giving them about 15 min. Today they are a bit on the crunchy side - though still tasty - and I'm wondering if they were supposed to be soft like Mexican Wedding Cakes? Also, next time I would reduce the almond extract to 1/2 tsp. Thanks for the recipe!

Are these cookies hard and crunchy? Or soft?

Crunchy for sure. ~Garrett

Can you buy almond flour in any supermarket?
I'm planning on making this to give out to some friends. I'm a horrible baker...especially with cookies. I hope these turn out well. The picture looks so good.

Some places do, some don't. Call stores ahead of time to save yourself some time. ~Garrett

I just made these today and they taste really good. My dough was really crumbly so I couldn't shape it very well but they still turned out good.

I packed them in one of those ziplock plastic containers and I'm going to give them to my friends tomorrow. Will the cookies still have that crispness to them tomorrow and taste fresh?
I'm worried that they'll lose the cripsness and turn kind of soft.

This is a funny recipe. I just made cookies very similar to these, but they actually have a lot of almonds in them. They are our Mexican wedding cookies, which we call almond crescent moons. instead of using the vanilla extract, we use vanillin zukar (a little German packet of vanilla sugar, which is the best on cream of wheat) and I want to say that we use a cup of ground almonds, but I cannot seem to remember the measurement. Wonderful recipe!!

Can I just say that I love how before you give a recipe you give a little background to a recipe. This shows you really like the food and make it, not just try to make a thousand recipes to fill up this website. Thanks!

Elise,

I love this site, all of your recipes, and I absolutely love reading your comments. It's very entertaining and the pictures are beautiful.
Thank you.

Since I was a little girl my aunt in Greece made these cookies during holidays and special occasions.
They are called Kourabiedes. They are light slightly crumbly and snow white even when baked.
I am now 67 years old and still on my favorite list of cookies.
Mmmmmm, good.

Janie

Could I shape the cookies and freeze prior to baking? Then, let thaw for about 10 mins and bake as normal?

I totally agree with the very first comment about these resembling Greek Kourambiedes...they are absolutely delicious and simple to make. I've made them twice and both times used ground almonds in the dough. Elise, your blog is wonderful. Thanks for all your posts.

Made these last night. Kind of kneaded the dough a little to make sure everything incorporated then try to make crescents. I make ugly crescents. I gave up. Use a little cookie cutter, rolled out the dough, and cut wee teddy bears instead. Way easier and still delicious.

I was planning on making these come Christmas time and I'm now starting to wonder if I might be able to ship them to family as well.

Would they last long enough to ship?

How would I want to pack them for shipping?

Thanks!

They should, try to do overnight so they arrive fresh. As for packing them just use some paper towels to cushion them in a canister. ~Garrett