Raspberry Almond Crescent Cookies are sweet little treats shaped like crescents. They are filled with tangy raspberry jam and flavored with almond, making every bite a joy!
These cookies are perfect for sharing or enjoying with a cup of tea. I love how they look fancy but are really simple to make. Plus, the smell while baking is heavenly! 🌟
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for controlling the saltiness in cookies. If you’re short on butter, you can try using margarine or a plant-based butter as a substitute, though the flavor may vary slightly.
Granulated Sugar: This adds sweetness and helps the cookies bake up nicely. You can substitute with coconut sugar for a more caramel-like flavor, or use maple syrup, reducing the flour slightly.
Almond Extract: This gives cookies their nutty flavor. If you don’t have almond extract, vanilla extract or hazelnut extract can work too, but keep that almond flavor in mind when using those alternatives.
Raspberry Jam: Use good quality jam for the best flavor. If fresh raspberries are available, you can mash them with a bit of sugar as a substitute, but adjust the filling so it’s not too runny.
How Do You Form Perfect Crescents?
Forming crescent shapes takes a bit of practice! Here’s how to get those lovely curves right:
- After rolling the dough into balls, flatten them gently on a floured surface.
- Add a small dollop of raspberry jam in the center and fold over, making sure the edges are sealed well to avoid leaks during baking.
- You can also use a fork to seal the edges, giving a nice finishing touch!
Remember to space the cookies on the baking sheet well; they expand a bit while baking. Keep an eye on them to avoid over-baking. Enjoy making these lovely cookies!
Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless if preferred)
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe will take about 30 minutes in total! Allow about 15 minutes for preparation and another 15-18 minutes for baking. Plus, don’t forget to let the cookies cool before dusting with powdered sugar.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or wooden spoon to cream together the softened butter and granulated sugar. Mix until it’s light and fluffy—this will make your cookies super tender and delicious.
3. Add Flavor:
Once your butter and sugar are ready, mix in the vanilla extract and almond extract. This will add a lovely aroma and flavor to your cookies!
4. Mix the Dry Ingredients:
Grab another bowl and whisk together the all-purpose flour, ground almonds, and salt. This will help ensure everything is evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the creamed butter and sugar. Stir until a soft dough forms. If it feels too sticky, you can add a little more flour as needed.
6. Shape the Cookies:
Roll the dough into small balls—about 1 tablespoon each. On a lightly floured surface, gently flatten each ball to create a small disk.
7. Fill with Raspberry Jam:
Put about 1/2 teaspoon of raspberry jam in the center of each flattened dough piece. Be careful not to overfill!
8. Create the Crescent Shape:
Fold the dough over the jam to form a crescent shape. Make sure to seal the edges well so the jam doesn’t leak out during baking.
9. Add Sliced Almonds:
Press sliced almonds onto the tops of the cookies for a nice crunch and beautiful decoration.
10. Bake:
Transfer the cookies to the lined baking sheet, spacing them about 2 inches apart. Bake in your preheated oven for 15-18 minutes, or until the edges are lightly golden.
11. Cool and Dust:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. Finally, dust the cooled cookies with powdered sugar for that extra touch of sweetness!
Enjoy your delicate, almond-flavored raspberry-filled crescent cookies with a warm cup of tea or coffee! They are perfect for sharing or savoring on your own. 🍪
Can I Use Different Types of Jam?
Absolutely! While raspberry jam works wonderfully, you can substitute it with other jams like apricot, strawberry, or even a mixed berry jam. Just ensure the jam is not too runny to prevent leaking.
What If My Dough Is Too Sticky?
If your dough feels too sticky to work with, don’t worry! You can gradually add a bit more all-purpose flour, one tablespoon at a time, until it reaches a workable consistency. Make sure to avoid overmixing, as this could make the cookies tough.
How Should I Store These Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen in an airtight container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake, simply roll out the dough, fill with jam, shape, and bake as directed!