Raspberry Almond Crescent Cookies
Raspberry Almond Crescent Cookies
Raspberry Almond Crescent Cookies are tender, buttery crescents filled with bright raspberry jam and a hint of almond. This recipe blends soft, melt-in-your-mouth dough with crunchy sliced almonds and a dusting of powdered sugar for a cookie that looks special but bakes fast. You can make a batch for a holiday platter, an afternoon tea, or a simple family treat.
Why You’ll Love This Raspberry Almond Crescent Cookies
- The dough stays soft and easy to shape.
- Almond extract adds a warm, nutty note that pairs perfectly with raspberry.
- Small size makes these cookies great for parties and gift boxes.
- You can make them a day ahead; they keep texture well when stored.
How to Make Raspberry Almond Crescent Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or filling
- 1/4 cup sliced almonds
- Additional powdered sugar for dusting
Ingredient Notes:
- For a dairy-free option, use a plant-based butter that is solid and softened.
- If you lack almond extract, use 1/2 teaspoon vanilla extract plus 1/4 teaspoon almond-flavored syrup as a mild substitute.
- You can swap raspberry jam for apricot or strawberry jam for a different fruit note.
- If you want extra almond flavor, fold 1 tablespoon of finely ground almonds into the dough.
- Use powdered sugar labeled “confectioners’ sugar” for smooth dusting.
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Stir in the almond extract.
- Gradually blend in the flour and salt until the dough is soft and pliable.
- Divide the dough into small balls (about 1 inch in diameter) and roll each ball into a circle.
- Place a teaspoon of raspberry jam in the center of each circle.
- Fold the dough over to form a crescent shape and pinch the edges to seal.
- Place the cookies on a greased or lined baking sheet.
- Press a few sliced almonds on top of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool slightly, then dust with powdered sugar before serving.
Baking Tips for These Steps:
- Keep the dough cool as you work. If it warms, chill for 15 minutes before shaping.
- Use a small ice cream scoop or a tablespoon to portion even dough balls.
- Don’t overfill with jam; a teaspoon is enough to avoid leaks during baking.
- Line your sheet with parchment for easy cleanup and gentle baking.
How to Serve Raspberry Almond Crescent Cookies
Serve these cookies at room temperature for the best texture. Arrange them on a platter with extra powdered sugar in a small sieve for any last-minute dusting. They pair well with tea, coffee, or a sparkling grape juice for a festive touch. For a dessert plate, add fresh raspberries and a sprig of mint for color.
How to Store Raspberry Almond Crescent Cookies
- At room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- In the refrigerator: Keep them for up to 1 week in a sealed container. Let them come to room temperature before serving to soften the butter.
- In the freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.
Tips to Make Raspberry Almond Crescent Cookies Perfect
- Measure flour by spooning into the cup and leveling with a knife. This avoids dense dough.
- Use fresh powdered sugar for the dough and the final dusting for the best sweetness and texture.
- Press sliced almonds lightly so they stick but do not break the cookie shape.
- If jam leaks, blot it with a paper towel after baking and before dusting to keep the powdered sugar from turning sticky.
- Rotate the baking sheet halfway through the bake for even browning in ovens that run hot or cool spots.
Flavor Variations
- Apricot-Almond: Use apricot jam and add a pinch of lemon zest to the dough.
- Lemon Raspberry: Mix 1 teaspoon lemon zest into the dough for a bright twist.
- Chocolate Drizzle: After cooling, drizzle melted dark chocolate over the cookies and let set.
- Almond Joy: Add a small sprinkle of shredded coconut on top with the almonds before baking.
- Nut-Free: Omit the sliced almonds and use sunflower seed kernels on top instead.
Pro Tips for Success
- Chill the shaped cookies for 10 minutes before baking to help them keep their crescent shape.
- Use a light hand on the powdered sugar dusting to keep the cookies looking refined.
- If you want a very flat crescent, press gently with a small spatula before adding almonds.
- For consistent bake times, make one test batch and adjust minutes based on your oven’s heat.
- Clean cuts and uniform portions make the cookies look professional and bake evenly.
FAQs About Raspberry Almond Crescent Cookies
Q: Can I use jam chunks or jam with seeds in this recipe?
A: Yes. Jams with seeds, like seed-containing raspberry jam, work well. The seeds add texture and flavor. If the jam is very loose, spoon it into a fine mesh strainer over a bowl for a few minutes to thicken it slightly. Thicker filling reduces the risk of leakage during baking. Use about a teaspoon per cookie.
Q: How do I prevent the cookies from spreading too much?
A: Keep the dough cold while shaping. If the dough warms and becomes sticky, chill it for 15–20 minutes. Also, do not overwork the dough. Overmixing can warm the butter and make the cookies spread. Shape and bake on a cooled baking sheet or one at room temperature.
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and refrigerate it for up to 48 hours, wrapped tightly. Bring it to a slightly pliable temperature before rolling and shaping. Alternatively, freeze the dough portions on a tray, then transfer to a freezer bag. Thaw in the fridge before shaping and baking.
Q: Are there allergy-friendly swaps for almonds?
A: For nut allergies, replace sliced almonds with toasted oats or sunflower seeds. You can also press small chocolate chips on top for texture. If you need a nut-free extract, use vanilla instead of almond extract, but reduce the extract amount to avoid overpowering the cookie.
Q: What causes the jam to burn or darken on top?
A: Jam exposed on top can darken faster than the cookie base. To prevent dark spots, use slightly less jam or cover the jam gently with a thin strip of dough before baking. You can also place the rack in the middle of the oven so the top doesn’t get too close to the heat source.
Final Thoughts
These Raspberry Almond Crescent Cookies strike a lovely balance between buttery dough, nutty almond flavor, and bright fruit jam. The recipe fits busy schedules and scales well for small gatherings or larger events. Try one of the variations to keep the cookie tray interesting. With a few simple tips you can get even, attractive cookies every bake.
Conclusion
For an easy, proven version of this classic cookie, check the Raspberry Almond Crescent Cookies Recipe – Food.com for another take and extra user tips: Raspberry Almond Crescent Cookies Recipe – Food.com.
Raspberry Almond Crescent Cookies
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened For a dairy-free option, use a plant-based butter that is solid and softened.
- 1/2 cup powdered sugar Use fresh powdered sugar for the dough and final dusting for best texture.
- 1 teaspoon almond extract If you lack almond extract, use 1/2 teaspoon vanilla extract plus 1/4 teaspoon almond-flavored syrup as a substitute.
- 2 cups all-purpose flour Measure by spooning into the cup and leveling with a knife.
- 1/4 teaspoon salt
Filling and Topping Ingredients
- 1/2 cup raspberry jam or filling You can swap raspberry jam for apricot or strawberry jam.
- 1/4 cup sliced almonds For allergy-friendly options, replace with oats or sunflower seeds.
- Additional for dusting powdered sugar Use powdered sugar labeled 'confectioners’ sugar' for smooth dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Stir in the almond extract.
- Gradually blend in the flour and salt until the dough is soft and pliable.
Shaping and Baking
- Divide the dough into small balls (about 1 inch in diameter) and roll each ball into a circle.
- Place a teaspoon of raspberry jam in the center of each circle.
- Fold the dough over to form a crescent shape and pinch the edges to seal.
- Place the cookies on a greased or lined baking sheet.
- Press a few sliced almonds on top of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool slightly, then dust with powdered sugar before serving.
