Raspberry Almond Crescent Cookies
Raspberry Almond Crescent Cookies bring buttery crescents filled with bright raspberry jam and a hint of almond. This recipe pairs tender, nutty shortbread with sweet jam for a simple treat that shines at holidays, tea, and any cozy afternoon. The dough stays soft and easy to shape. The jam adds a fresh pop of fruit. These cookies look fancy but come together with basic steps and pantry staples.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Raspberry Almond Crescent Cookies
- They bake fast and taste like a bakery favorite.
- The almond extract boosts the nut flavor without extra effort.
- A small jam filling gives each cookie a burst of fruity color and flavor.
- You can make the dough ahead and bake later for fresh cookies any time.
- Kids and adults love the powdered sugar finish.
How to Make Raspberry Almond Crescent Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 cup chopped almonds
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Ingredient notes: You can swap the chopped almonds for finely chopped pecans or almonds slivered for extra crunch. For a nut-free version, omit the nuts and add 2 tablespoons extra flour. Use high-quality raspberry jam for best flavor. If you need a dairy-free option, try a vegan butter substitute with a solid consistency.
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla and almond extracts.
- Gradually add the flour and chopped almonds, mixing until combined.
- Divide the dough into small pieces and roll each piece into a crescent shape.
- Place the cookies on the prepared baking sheet and create a small indentation in the center of each with your finger or the back of a spoon.
- Fill the indentation with a small amount of raspberry jam.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
How to Serve Raspberry Almond Crescent Cookies
Serve these cookies on a platter for parties or family gatherings. Pair them with tea, coffee, or a sparkling beverage for a festive touch. For a dessert board, add fresh raspberries and toasted almond slices. You can warm a few cookies briefly in the microwave for a soft center before serving. These also travel well in an airtight container for picnics or lunches.
How to Store Raspberry Almond Crescent Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature. If you freeze unbaked dough, shape the crescents, freeze on a tray, then transfer to a bag. Bake from frozen, adding a couple of minutes to the baking time.
Tips to Make Raspberry Almond Crescent Cookies Perfect
- Measure flour by spooning it into the cup and leveling with a knife. This keeps the dough tender.
- Keep butter at room temperature, not melted, so the dough holds shape.
- Don’t overwork the dough. Mix until just combined.
- Use a small spoon to make uniform indentations for even filling.
- Use a good-quality raspberry jam for the best flavor and texture.
Flavor Variations
- Apricot Almond: Substitute apricot jam for raspberry for a classic twist.
- Lemon Raspberry: Add 1 teaspoon grated lemon zest to the dough for citrus brightness.
- Chocolate Drizzle: Drizzle melted dark chocolate over cooled cookies for extra indulgence.
- Almond Joy: Add a little shredded coconut and replace half the chopped almonds with chopped toasted coconut.
- Gluten-Free: Use a gluten-free all-purpose flour blend in a 1:1 swap and chill the dough briefly if it feels too soft.
Pro Tips for Success
- Toast chopped almonds lightly in a dry pan for 3–4 minutes to boost nut flavor before adding them to the dough.
- Chill dough for 15 minutes if it becomes too soft while shaping. This helps keep clean crescent edges.
- Use a piping bag with a small round tip to fill the jam indentations if you want very neat fillings.
- Dust with powdered sugar just before serving to keep the finish fresh and bright.
- If jam is very runny, cook it briefly to thicken, or strain excess liquid before using.
FAQs About Raspberry Almond Crescent Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and wrap it tightly in plastic wrap. Refrigerate for up to 48 hours. You can also freeze the wrapped dough for up to three months. Thaw in the fridge before shaping. Chilled dough is easier to shape into crescents.
Q: How do I prevent the jam from leaking during baking?
A: Use a small amount of jam in each indentation. Too much jam can spread. If your jam is thin, cook it down on the stove to thicken it a bit before filling. You can also chill the filled cookies briefly in the fridge for 10 minutes before baking to help the jam hold its place.
Q: Can I use almond flour in this recipe?
A: You can substitute up to 1/2 cup of the all-purpose flour with almond flour for extra almond flavor and a slightly denser texture. Reduce the total by the same amount and watch the dough for softness. If dough feels too soft, chill it for 15–20 minutes before shaping.
Q: Are these cookies suitable for kids to help bake?
A: Yes. Kids can help measure ingredients, shape crescents, and fill them with jam. They should be supervised when using the oven. Pressing the indentations and dusting with powdered sugar are fun tasks for little helpers.
Q: What if I don’t have almond extract?
A: If you don’t have almond extract, increase the vanilla extract to 2 teaspoons. You can also add a few drops of pure almond flavoring or a light sprinkle of almond meal for a mild almond note. Avoid imitation flavors with harsh aftertastes.
Final Thoughts
Raspberry Almond Crescent Cookies make a simple, lovely bake for any occasion. They combine a tender, nutty cookie with a bright jam center. The recipe fits well into a busy schedule and scales easily. Try a few flavor swaps to match the season. Keep the steps short and the ingredients simple for reliably great results.
Conclusion
For an extra reference and ideas, see the Raspberry Almond Crescent Cookies Recipe – Food.com. This link provides more photos and community notes that can help you fine-tune the recipe for your kitchen.
Raspberry Almond Crescent Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla and almond extracts.
- Gradually add the flour and chopped almonds, mixing until combined.
- Divide the dough into small pieces and roll each piece into a crescent shape.
- Place the cookies on the prepared baking sheet and create a small indentation in the center of each with your finger or the back of a spoon.
- Fill the indentation with a small amount of raspberry jam.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.