These Raspberry Almond Crescent Cookies are soft little treats filled with sweet raspberry jam and have a fragrant almond flavor. They are shaped like crescents and dusted with powdered sugar!
These cookies are perfect for sharing over coffee or enjoying during family gatherings. I love how easy they are to make—just roll, bake, and enjoy the smiles they bring! 😊
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and creaminess to the cookies. You can use margarine or a dairy-free butter alternative if you prefer a dairy-free option.
Granulated Sugar: Standard sugar works well here. If you’re looking for a healthier alternative, you could try coconut sugar or a sugar substitute, but be aware they may change the texture slightly.
Almond Extract: This gives a sweet, nutty profile. If you don’t have it, vanilla extract is a good substitute, though it will change the flavor a bit. You could also use a different nut extract if you like.
Ground Almonds: This gives the cookies a lovely texture and enhances the flavor. You can use finely chopped nuts instead or swap in a nut-free option like oat flour for a different twist.
Raspberry Jam: While raspberry is a classic choice, feel free to experiment with other flavors like apricot or strawberry jam. For a lower sugar option, look for no-sugar-added fruit preserves.
How Do You Make Sure Your Cookies Hold Their Shape?
Keeping the crescents in shape during baking is key! Here are some tips:
- Ensure your dough is cold before rolling. If it’s too soft, chill it in the fridge for about 30 minutes.
- Don’t overfill with jam; a small spoonful at the wide edge is enough. Too much filling can make them burst open.
- Seal the edges gently but firmly when rolling to avoid leaks.
- Space the cookies adequately on the baking sheet—about 1 inch apart—to prevent them from merging.
Following these tips will help keep your crescent shapes intact while ensuring a tender and delicious cookie! Happy baking!
Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup ground almonds (almond meal)
- Pinch of salt
- 1/2 cup raspberry jam or preserves
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep, plus around 15-18 minutes for baking. You’ll want to allow an additional 5 minutes for cooling on the baking sheets, followed by a few minutes to transfer them to a wire rack to cool completely. All in all, you’re looking at about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to help prevent sticking—this will make cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Mix until the combination becomes light and fluffy—this usually takes about 2-3 minutes.
3. Add Egg Yolks and Flavor:
Next, beat in the egg yolks one at a time, followed by the almond extract. Mix until everything is thoroughly combined, and you have a smooth mixture.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, ground almonds, and a pinch of salt. This helps to evenly distribute the ingredients.
5. Make the Dough:
Gradually add the dry mixture to the creamed butter mixture, stirring until a soft dough forms. It should come together nicely without being sticky.
6. Roll Out the Dough:
Divide the dough in half to make it easier to work with. On a lightly floured surface, roll out each half into a circle about 1/8 inch thick.
7. Cut and Fill:
Using a pizza cutter or knife, cut each dough circle into 12 wedges (like a pizza). Place a small spoonful (about 1/2 teaspoon) of raspberry jam near the wide edge of each wedge.
8. Shape the Crescents:
Starting at the wide edge, gently roll each wedge inward to create a crescent shape, taking care to seal the edges as you go. Place the crescents on your prepared baking sheets, leaving about an inch between each one.
9. Bake:
Bake the cookies in your preheated oven for about 15 to 18 minutes. Keep an eye on them—they’re ready when they turn a light golden color on the bottom and edges!
10. Cool and Dust:
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Before serving, dust the tops generously with powdered sugar for a lovely finishing touch!
11. Enjoy!
These tender, almond-flavored raspberry-filled cookies are a perfect treat to enjoy with family and friends—perfect for tea time or as a sweet dessert!
Happy baking, and enjoy your delicious Raspberry Almond Crescent Cookies! 🍪
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is a classic choice, you can swap it for any fruit preserve you prefer, such as apricot, strawberry, or even cherry. Just keep in mind that the flavor will change slightly based on your selection.
What If My Dough Is Too Sticky?
If you find the dough is too sticky to handle, add a little more all-purpose flour, one tablespoon at a time, until it reaches a workable consistency. However, be mindful not to add too much, as this can change the texture of the cookies!
Can I Make These Cookies in Advance?
Yes, these cookies can be made ahead of time! You can prepare the dough and shape the crescents, then store them unbaked in the refrigerator for up to a day. Just bake them fresh when you’re ready to enjoy! Alternatively, you can freeze them after they’ve cooled, placing them in an airtight container for up to 2 weeks. Dust with powdered sugar just before serving.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh for a longer period, place them in the fridge for up to a week.
