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
Scale
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
