These Raspberry Almond Crescent Cookies are sweet and buttery treats that melt in your mouth! With a tasty filling of raspberry jam and a hint of almond, they are just delightful.
Whenever I bake these, I can’t help but sneak a few straight off the cooling rack! 😋 They’re perfect with tea or just for snacking anytime you want a little sweetness.
Making them is simple too! I love how the dough comes together quickly, and you get to shape them into cute crescents. It’s a fun little project that’s sure to impress!
Key Ingredients & Substitutions
Butter: Unsalted butter gives control over the saltiness of the cookies. For a dairy-free version, try using coconut oil or vegan butter. Just remember to soften it for easier mixing!
Granulated Sugar: This adds sweetness and helps with the texture. If you prefer less sugar, substitute part of it with a natural sweetener like honey or maple syrup, but keep in mind that this might change the texture slightly.
Almond Meal: Ground almonds add a lovely nutty flavor and help create a tender cookie. You can substitute with finely ground walnuts or pecans if you have nut allergies, but the flavor will be different.
Raspberry Jam: This is the star filling! If you don’t have raspberry jam, feel free to use any berry jam, or even something like Nutella for a chocolate version.
How Do You Get the Perfect Crescent Shape?
Shaping these cookies can be tricky, but here’s a tip to help you get that perfect crescent! When flattening the dough, make sure it’s even and not too thin. Here’s how to shape them:
- Roll the dough into small balls, about the size of a walnut.
- Flatten each ball into a triangle, keeping the wider end slightly thicker.
- Place the jam at the wider end, but don’t put too much! Just a small teaspoon will do.
- Start rolling from the wide end towards the point, gently guiding the edges to form a crescent.
- Don’t worry if they don’t look perfect; a little imperfection adds charm!
These tips should help make your cookies not only taste great but also look beautiful on the plate! Enjoy baking!
Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for sprinkling
- 1 cup finely ground almonds (almond meal)
- 2 cups all-purpose flour
- 1/2 teaspoon almond extract
For the Filling and Topping:
- 1 cup raspberry jam (seedless or strained preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This lovely cookie recipe takes about 20 minutes to prepare and 15-18 minutes to bake. Remember to set aside some extra time for cooling before you enjoy them—about 10 minutes on the baking sheet and then they need to cool on a wire rack. In total, you’ll be enjoying these cookies in roughly 50-55 minutes!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep those cookies from sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, gather your softened butter and granulated sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mixing in the Extract:
Next, add in the almond extract. Give everything a good mix until it’s combined. This will add a wonderful flavor to your cookies!
4. Combining the Dry Ingredients:
In the same bowl, gently stir in the finely ground almonds and all-purpose flour. Mix until a soft dough starts to form. If your dough feels too soft or sticky, don’t worry! Just pop it in the fridge for about 30 minutes to chill a bit.
5. Shaping the Cookies:
Once your dough is ready, divide it into small portions—about the size of a walnut. Roll each piece into a ball, then flatten it into a triangle on a lightly floured surface.
6. Filling with Jam:
Take about 1/2 teaspoon of raspberry jam and place it near the wider end of the triangle. Be careful not to overfill it!
7. Rolling into Crescents:
Now comes the fun part! Roll the triangle from the wider end towards the point, gently creating a crescent shape. Place the rolled cookies on the prepared baking sheet.
8. Sugar Topping:
Take a moment to sprinkle a little extra granulated sugar on top of each cookie. This will give them a lovely crunch when baked!
9. Baking:
Slide the baking sheet into your preheated oven and bake for 15-18 minutes, or until the cookies are lightly golden around the edges. Keep an eye on them; you want them to be just right!
10. Cooling Down:
Once baked, remove the cookies from the oven and let them cool for a couple of minutes on the baking sheet. Then, carefully transfer them to a wire rack to cool completely.
11. Dust with Powdered Sugar:
When the cookies are completely cool, dust them generously with powdered sugar to add a sweet finishing touch.
Enjoy these Raspberry Almond Crescent Cookies as a delightful treat with your afternoon tea or as a sweet indulgence anytime! They are sure to be a hit with family and friends!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with any fruit jam or preserves you like, such as apricot, strawberry, or even a chocolate spread for a fun twist.
How Can I Make These Cookies Gluten-Free?
If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that it contains xanthan gum or another binder for the best texture!
What’s the Best Way to Store These Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to three months. Just let them thaw at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough in advance and refrigerate it for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 10-15 minutes to soften slightly before shaping and baking.
