These Raspberry Almond Crescent Cookies are soft, buttery treats filled with sweet raspberry jam and topped with a light almond flavor. They are perfect for any occasion!
Making these cookies is a fun activity! I love shaping them into crescent forms—it feels like art in the kitchen. Plus, they disappear quickly; everyone loves a tasty bite!
Enjoying these cookies with a warm cup of tea is my favorite. They are a delightful way to sweeten your day and surprise your friends with a homemade touch!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re gluten-free, consider a 1:1 gluten-free flour blend. I’ve had great success with almond flour, which adds more almond flavor!
Unsalted Butter: Always a must for baking! If you’re looking for a dairy-free option, try using coconut oil or a vegan butter substitute. Just ensure they’re softened for easy mixing.
Almond Extract: This adds a lovely nutty flavor. If you don’t have it, vanilla extract works fine too, though it will change the taste slightly. I prefer almond for that classic touch!
Raspberry Jam: Use high-quality preserves for the best flavor, but you can substitute with any fruit jam like apricot or strawberry if they are more available.
Sliced Almonds: These give a nice crunch. If you’re nut-free, replace them with finely crushed oats to maintain texture without using nuts.
What’s the Best Way to Shape Crescent Cookies?
Shaping your cookies into crescents can be a fun process. Here’s how to do it perfectly:
- Dough should be rolled out to about 1/4 inch thick; too thick will make it hard to roll.
- Cut triangles evenly; aim for a base of about 2-3 inches wide.
- Place the jam near the base, not too close to the edges, to prevent it from leaking out.
- Gently fold the triangle over the jam and roll towards the tip, forming a crescent. Don’t pull too hard; keep it gentle.
Taking your time with the shaping will definitely pay off when you see those beautiful crescents come out of the oven!
Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
- 1/4 cup raspberry jam or preserves
For Dusting:
- Powdered sugar
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 12-15 minutes to bake. You’ll want to allow some additional cooling time afterward, so overall, plan for about 30-40 minutes from start to finish. Enjoy the sweet aroma wafting through your kitchen while these bake!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with parchment paper, which will prevent the cookies from sticking. This little step makes cleanup a breeze!
2. Creaming the Butter and Sugar:
In a mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. The air whipped into the butter will make your cookies nice and soft!
3. Adding Flavor:
Now, mix in the almond extract and blend well. This is where the magic happens—almond extract adds a subtle, sweet flavor that pairs perfectly with the raspberry jam!
4. Combining the Dry Ingredients:
Gradually add in the flour and salt to your butter mixture. Mix just until a soft dough forms. Don’t overmix, or your cookies may turn out tough. You want that perfect, tender texture!
5. Rolling and Shaping:
Shape the dough into a ball and roll it out on a lightly floured surface until it’s about 1/4 inch thick. Try to keep it even for uniform cookies. Once rolled out, cut the dough into small triangles, about 2-3 inches wide.
6. Filling with Jam:
Take a small spoonful of raspberry jam and place it near the wide end of each triangle. Don’t be too generous with the jam—just a little is enough!
7. Forming Crescents:
Now, fold the triangle over the jam, rolling from the wide end towards the narrow tip to form a crescent shape. Gently pinch the edges to seal in the jam.
8. Coating with Almonds:
Next, roll each crescent cookie in sliced almonds, pressing them gently to stick. This will give your cookies a lovely crunch and a beautiful presentation!
9. Baking:
Place the cookies on your prepared baking sheet, leaving about 1 inch between each one. Bake them in the preheated oven for about 12-15 minutes, or until the edges turn lightly golden. The baking aroma will be irresistible!
10. Cooling and Dusting:
Once baked, remove the cookies from the oven and let them cool slightly on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. After they’ve cooled, dust them generously with powdered sugar to finish off this delightful treat!
11. Serve and Enjoy:
Your Raspberry Almond Crescent Cookies are now ready! Serve them fresh with a warm drink or share them with friends and family—they’re sure to be a hit!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is delightful, you can substitute it with any fruit jam like apricot, strawberry, or even blueberry. Just make sure to choose a flavor you love!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They’ll keep fresh for up to 4-5 days. If you want to keep them longer, you can refrigerate them for up to 2 weeks!
Can I Freeze the Dough?
Yes, you can freeze the dough! Simply wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. When you’re ready to bake, just thaw it in the fridge overnight before rolling out and shaping.
What Can I Use Instead of Almond Extract?
If you don’t have almond extract on hand, you can substitute it with an equal amount of vanilla extract. While it alters the flavor slightly, it will still taste delicious!