These Raspberry Almond Crescent Cookies are a sweet delight! With a buttery dough, a touch of almond, and a fruity raspberry filling, they’re little bites of happiness.
They look fancy but are super easy to make! I love how they’re perfect with a cup of tea or as a snack. You might find yourself sneaking a few more than planned! 😄
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a creamy texture. You can use salted butter but reduce the added salt in the recipe. If you’re dairy-free, try using coconut oil or a plant-based butter alternative.
Granulated Sugar: This sugar gives sweetness and helps achieve a nice golden color. For a different flavor, you can substitute half with brown sugar. It adds a slight chewiness and a rich taste.
Almond Extract: This gives a beautiful almond flavor that pairs well with raspberry. If you don’t have almond extract, vanilla extract works, but you’d lose that nutty taste.
Almond Meal: Adds texture and nutty flavor. If you can’t find it, make your own by grinding blanched almonds in a food processor. Just be careful not to turn them into almond butter!
Raspberry Jam: Any fruit preserve works great! Feel free to swap in strawberry, apricot, or even a blueberry jam if you’re feeling adventurous.
How Do I Make the Perfect Crescent Shape?
Shaping the cookies into crescents can be tricky, but with a bit of practice, you can master it! Here’s how to ensure they look nice:
- After chilling the dough, take a small piece, about the size of a tablespoon.
- Roll it into a mini log, about 4 inches long, then bend it into a crescent shape.
- Press the ends gently together to hold, making sure the jam won’t leak out during baking.
- Before baking, feel free to pinch and shape the edges if needed for a neat look.
Remember, practice makes perfect! Don’t stress if they’re not all perfect; they’ll still taste amazing.
How to Make Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for coating
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/2 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam or preserves
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, and then around 15-18 minutes to bake. Plus, you’ll need about 30 minutes to chill the dough. So, in total, expect to spend about 1 hour for the cookies, including the chilling time! Perfect for a cozy afternoon in the kitchen.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper so your cookies won’t stick!
2. Cream Butter and Sugar:
In a large bowl, use a mixer or a spoon to cream together the softened butter and granulated sugar. Mix it well until it becomes light and fluffy—this usually takes about 2-3 minutes.
3. Add Almond Flavor:
Once the butter and sugar are fluffy, stir in the almond extract. This will add a lovely flavor to your cookies!
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, almond meal, and salt. This helps combine everything evenly before mixing it into the wet ingredients.
5. Combine the Mixtures:
Gradually add the dry mixture to your butter-sugar mixture. Stir gently until everything is just combined. Don’t overmix it; a little bit of flour showing is okay!
6. Chill the Dough:
Next, shape the dough into a log, wrap it in plastic wrap, and pop it into the fridge for about 30 minutes. Chilling helps make it easier to shape and bake!
7. Shape the Cookies:
After chilling, take the dough out and divide it into small portions (about 1 tablespoon each). Roll each piece into a crescent shape. Don’t worry if they’re not perfect; they’ll taste great either way!
8. Add Raspberry Jam:
Take a small dollop (about 1/2 teaspoon) of raspberry jam and place it inside the curve of each crescent. This will be the delicious filling!
9. Sugar Coating:
Roll the edges of each cookie lightly in granulated sugar. This gives them a lovely sparkly finish.
10. Garnish with Almonds:
Place the crescents on the lined baking sheet and gently press sliced almonds on top. This adds a crunchy texture and enhances the flavor!
11. Bake the Cookies:
Slide the baking sheet into your preheated oven and bake for about 15-18 minutes or until they are golden around the edges. Keep an eye on them—they should smell delicious!
12. Cool Down:
Once they are done baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
13. Finish with Powdered Sugar:
Before serving, sprinkle the cooled cookies with powdered sugar for a beautiful finish! Enjoy your delightful Raspberry Almond Crescent Cookies with a cup of tea or coffee!
Happy baking! Your kitchen will smell amazing, and your taste buds will thank you!
Can I Use a Different Fruit Jam?
Absolutely! While raspberry jam is traditional, feel free to use any fruit preserves you enjoy, such as strawberry, apricot, or blueberry. Each will give a unique flavor to the cookies!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the unsalted butter with a dairy-free butter alternative, and use a plant-based yogurt or applesauce in place of the almond extract if desired. The results will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them firmer, you can refrigerate them, but they may lose some of their softness.
What if the Dough is Too Sticky?
If your dough feels sticky after mixing, you can sprinkle a little extra flour while shaping the cookies. Just be cautious not to add too much, as it can change the texture of your cookies!