These Raspberry Almond Crescent Cookies are sweet little treats with a lovely twist. They have a buttery flavor and a fruity raspberry filling, topped with crunchy almond bits!
What’s great is how easy they are to make, and they look so fancy! I love making these when friends visit—everyone thinks I’m a baking pro, but it’s really just simple fun! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for the cookie’s rich flavor. You can substitute with margarine or coconut oil, but butter gives the best results.
Granulated Sugar: Regular granulated sugar adds sweetness and helps with texture. You can use brown sugar for a deeper flavor, but it will change the texture a bit.
Almond Flour: This adds a nice nutty flavor and helps with texture. If you don’t have almond flour, you can use additional all-purpose flour, but you’ll miss out on that distinct almond taste.
Raspberry Jam: I love using seedless raspberry jam for a smooth filling. You could swap this for other fruit preserves like apricot or strawberry if you prefer. Just make sure it’s not chunky.
Sliced Almonds: These not only add crunch but also a lovely flavor. If you’re nut-free, consider using crushed cereal or seeds like sunflower seeds for topping instead.
How Do I Get the Perfect Crescent Shape?
Rolling the dough into crescents can be tricky, but here’s how you can nail it! Start by rolling out your dough evenly, as uneven thickness can ruin the shape. Cut your dough into wedges—think pizza slices!
- When placing the jam, use a small dollop so it doesn’t overflow as you roll.
- Begin rolling from the wide edge. Make sure to keep it tight but not too tight that the filling spills out.
- Gently curve the ends after placing on the baking sheet to create the classic crescent shape.
Taking it slow is key—you want these little cookies looking perfect! Happy baking!
How to Make Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour or finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves (seedless or lightly strained)
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar (for dusting)
- Optional: coarse sugar or sanding sugar for rolling
Time Needed:
This delightful cookie recipe will take about 25 minutes of prep time and an additional 18-20 minutes for baking. Make sure to allow time for cooling before you sprinkle on the powdered sugar—around 5 minutes on the baking sheet and then to a wire rack. So, you can have these tasty treats ready to serve in roughly an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Then, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or whisk until the mixture is light and fluffy. Add in the vanilla extract and mix until well combined.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt until everything is well blended.
4. Combine Mixtures:
Gradually add the dry ingredient mixture to the butter and sugar mixture. Stir gently until a soft dough forms. Don’t overmix; just bring it together until it looks nice and smooth!
5. Rolling the Dough:
Lightly flour your work surface and divide the dough into two equal portions. Roll out each portion into a circle that’s about 1/8 inch thick. Try to keep a circular shape for even cooking!
6. Cut the Wedges:
Using a pizza cutter or a sharp knife, cut each circle into 12 wedges (like slicing a pizza). This will give you the perfect shapes for rolling into crescents!
7. Fill with Jam:
On each wedge, place a small dollop (about 1/2 teaspoon) of raspberry jam near the wide edge. Don’t overfill, or it might spill out while baking!
8. Roll Them Up:
Starting from the wide end of the wedge, carefully roll each one towards the tip to form a crescent shape. Place each rolled cookie onto your prepared baking sheet, slightly curving the ends for that classic look.
9. Add Toppings:
If you want, lightly brush the tops of the cookies with water or egg white to help the almond slices stick. Sprinkle the sliced almonds on top, pressing them gently to adhere.
10. Bake the Cookies:
Bake in your preheated oven for 18-20 minutes or until the edges are lightly golden brown. Keep an eye on them to ensure they don’t burn!
11. Cool and Dust:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Final Touch:
Once the cookies are cool, dust them generously with powdered sugar before serving. They will look beautiful and inviting!
Enjoy the tender, buttery texture combined with sweet raspberry and crunchy almonds in each delightful bite! These cookies are a real treat that everyone will love!
Can I Substitute the Raspberry Jam?
Absolutely! If raspberry isn’t your favorite, you can use other fruit preserves like apricot, strawberry, or even blueberry. Just make sure they’re not too chunky for a smooth filling!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge or freeze them; just make sure to layer them with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and wrap it tightly in plastic wrap. Refrigerate it for up to 2 days or freeze it for longer. When ready, just thaw in the fridge overnight before rolling and baking.
Why Are My Cookies Not Rolling Well?
If the dough is too sticky, try chilling it in the fridge for 15-30 minutes. This will firm it up slightly and make rolling much easier! Always remember to flour your work surface as well.