If you’ve ever dreamed of buttery, tender cookies bursting with nutty almond flavor and a pop of sweet, tart raspberry, then this Almond Crescents with Raspberry Jam Recipe will quickly become your new obsession. These delicate crescent-shaped treats combine the richness of ground almonds with a dollop of luscious raspberry jam, dusted with powdered sugar for a festive finish. Perfect for gifting, holiday celebrations, or simply indulging your sweet tooth, this recipe is straightforward yet irresistibly charming, guaranteed to bring warmth and smiles at your table.
Ingredients You’ll Need
Simple, wholesome ingredients are the secret behind this Almond Crescents with Raspberry Jam Recipe’s incredible taste. Each element plays a vital role—from the creamy butter providing richness to the ground almonds offering a lovely texture and nutty depth, while the raspberry jam adds that vibrant burst of fruity sweetness.
- 1 cup unsalted butter, softened: Makes the cookies tender and rich without overpowering sweetness.
- 1/2 cup powdered sugar: Sweetens subtly and helps create a delicate texture in the dough.
- 1 teaspoon vanilla extract: Brings warm, aromatic notes that deepen the flavor.
- 1/2 teaspoon almond extract: Enhances the nutty flavor, making it unmistakably almond-y and addictive.
- 2 cups all-purpose flour: Provides the sturdy base for the dough’s flaky structure.
- 1 cup finely ground almonds or almond flour: Adds moisture, tenderness, and that beautiful nutty undertone.
- 1/4 teaspoon salt: Balances the sweetness and draws out the flavors.
- 1/2 cup raspberry jam: The star of the show, offering sweet-tart bursts in every bite.
- 1/2 cup additional powdered sugar for dusting: Gives a snowy, elegant finish that’s also delightful on the palate.
How to Make Almond Crescents with Raspberry Jam Recipe
Step 1: Prepare Your Oven and Mixing Bowls
Start by preheating your oven to a cozy 350°F (175°C), and line a baking sheet with parchment paper to prevent sticking and ensure even baking. This simple prep sets you up for baking success.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture becomes light, fluffy, and heavenly smooth. This step is key for tender cookies with just the right crumb.
Step 3: Add Extracts
Mix in the vanilla and almond extracts to the creamed butter and sugar. The almond extract will boost that wonderful nutty aroma, elevating your crescents to a whole new level of yum.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, ground almonds, and salt until fully combined. This creates a balanced dry mix with nutty, slightly salty highlights that complement the sweet dough.
Step 5: Form the Dough
Gradually add the dry ingredients to the butter mixture, stirring until a soft, pliable dough forms. It should be tender but hold together well, effortlessly shaping into crescents without crumbling.
Step 6: Shape Your Crescents
Take about a tablespoon of dough at a time and gently roll it into a small log before curving it into a classic crescent shape. Place each one on your lined baking sheet, spacing them a bit so they bake evenly and don’t stick together.
Step 7: Bake to Perfection
Bake the cookies for 12 to 14 minutes, just until the bottoms turn a light golden color. The aroma at this point will be irresistible—a perfect signal that they’re ready for the next step.
Step 8: Add Raspberry Jam and Cool
After gently cooling the cookies for 5 minutes, press a small spoonful of raspberry jam onto the center of each crescent. The warmth of the cookie helps the jam soften slightly, melding beautifully with the almond flavors.
Step 9: Finish with Powdered Sugar
Let the cookies cool completely, then dust them generously with powdered sugar for that magical, snowy finish. It’s both a visual delight and a sweet touch that completes these charming treats.
How to Serve Almond Crescents with Raspberry Jam Recipe
Garnishes
For a lovely presentation, consider garnishing your crescents with a fresh raspberry on top of the jam dollop or a light sprinkle of toasted almond slices. Both add an extra layer of texture and visual appeal that guests will adore.
Side Dishes
These cookies pair perfectly with a cup of hot tea or coffee, making them an ideal treat for afternoon breaks or dessert platters. For a more indulgent pairing, serve alongside whipped cream or a scoop of vanilla ice cream for a delightful contrast of warmth and creaminess.
Creative Ways to Present
Try placing your Almond Crescents with Raspberry Jam Recipe cookies on a tiered cake stand for a festive look at holiday gatherings. Alternatively, package them in a decorative box tied with ribbon for a heartfelt homemade gift that’s sure to impress family and friends.
Make Ahead and Storage
Storing Leftovers
Keep any leftover crescents fresh by storing them in an airtight container at room temperature for up to one week. This ensures they stay tender and maintain their delightful almond-raspberry flavor.
Freezing
If you want to make these cookies ahead of time, freeze them after baking and cooling completely. Place them in a freezer-safe container with parchment paper between layers to prevent sticking. Frozen crescents last for up to three months and thaw quickly at room temperature.
Reheating
To enjoy the cookies warm and freshly baked, reheat them in a low oven (around 300°F) for 5-7 minutes. This will revive their buttery texture and make the raspberry jam a little gooey and inviting once again.
FAQs
Can I use store-bought almond flour for this recipe?
Absolutely! Store-bought almond flour works perfectly and will give your Almond Crescents with Raspberry Jam Recipe a smooth texture. Just make sure it’s finely ground for the best consistency.
What’s the best type of raspberry jam to use?
A high-quality, seedless raspberry jam is ideal because it spreads easily and offers a consistent texture that complements the delicate cookies without overpowering them.
Can I substitute the butter with margarine or oil?
Butter is essential here for flavor and texture. Margarine or oil won’t provide the same richness or help the dough hold its shape, so it’s best to stick with unsalted butter for authentic results.
Is it necessary to use both vanilla and almond extracts?
The combination of vanilla and almond extracts creates a complex, layered flavor that really makes these crescents shine. While you can use one without the other, using both is highly recommended for that signature taste.
How can I make these cookies gluten-free?
Try replacing the all-purpose flour with a gluten-free flour blend that’s designed for baking. Make sure the blend contains xanthan gum or guar gum to mimic the texture gluten provides, so your crescents hold together beautifully.
Final Thoughts
I can’t recommend this Almond Crescents with Raspberry Jam Recipe enough—it’s one of those timeless delights that brings comfort and a smile with every bite. Whether you’re baking for loved ones or treating yourself, these cookies are sure to become a beloved favorite in your recipe collection. Give them a try and watch how quickly they disappear from the plate!
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Almond Crescents with Raspberry Jam Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight in these tender Almond Crescents filled with luscious raspberry jam, perfect for a festive dessert or a sweet snack. The buttery shortbread cookies are delicately flavored with almond and vanilla extracts, then generously dusted with powdered sugar for an elegant finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam
- 1/2 cup additional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or wooden spoon to cream together the softened unsalted butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add Extracts: Mix in the vanilla and almond extracts thoroughly to infuse the dough with their aromatic flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds (or almond flour), and salt to evenly distribute the dry components.
- Form Dough: Gradually add the dry ingredients to the creamed butter mixture, stirring gently until a soft, cohesive dough forms. Avoid over-mixing to keep the cookies tender.
- Shape Cookies: Take about 1 tablespoon of dough at a time, shape it into a small log, then gently curve it into a crescent shape. Place each crescent on the prepared baking sheet, spacing them apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the bottoms are just beginning to turn a light golden color, indicating they are perfectly baked without being overdone.
- Cool and Fill: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, gently press a small dollop of raspberry jam onto the center of each crescent to add a burst of fruity sweetness.
- Final Cooling and Dusting: Allow the cookies to cool completely on a wire rack. Once cooled, dust generously with the remaining powdered sugar for a beautiful and tasty finish.
Notes
- For a smoother cookie texture, substitute finely ground almonds with almond flour.
- Warm the raspberry jam slightly to make it easier to spoon and spread onto the cookies.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
