These Raspberry Almond Crescent Cookies are soft and buttery with a lovely nutty taste. The burst of sweet raspberry filling inside makes each bite a delight!
They’re perfect for a sweet snack or a treat with tea. I like to dust them with powdered sugar—it’s like giving them a little winter coat of sweetness! 🌟
Key Ingredients & Substitutions
All-Purpose Flour: It acts as the backbone for these cookies, giving them structure. If you want a gluten-free option, use a gluten-free all-purpose flour blend.
Ground Almonds: These add a lovely nutty flavor. If you don’t have almond meal, finely grind whole almonds in a food processor. If you’re nut-free, you can use ground sunflower seeds or oat flour instead.
Sliced Almonds: They offer a nice texture and crunch. You can swap these out for chopped walnuts or pecans if you prefer a different nut or need a substitution.
Raspberry Jam: While raspberry jam is a must for that fruity burst, you can also use strawberry, apricot, or even a mixture of different jams for a fun twist!
How Do You Shape Crescent Cookies Without Making a Mess?
Shaping these cookies can be tricky, especially with the jam inside. Here is how to get it right:
- Start with a small mound of dough—about 1 tablespoon.
- Flatten the dough gently in your palm without cracking the edges.
- Make a small well in the center and add your raspberry jam.
- Carefully fold the dough over the jam, pinching the edges to seal. If the dough sticks, lightly flour your hands or work surface.
It might take a few attempts to get the crescent shape just right, but those won’t be wasted! Just make mini cookies with any leftover dough and jam!
Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (140g) all-purpose flour
- 3/4 cup (110g) finely ground almonds (almond meal)
- 1/4 cup (30g) sliced or chopped almonds
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Filling:
- 1/2 cup raspberry jam or preserves (seedless preferred)
For Dusting:
- Powdered sugar for dusting
Time Needed:
This recipe will take about 20 minutes to prepare and 15 minutes to bake, plus a few minutes for cooling. Total, you should plan for about 45 minutes to an hour to make these delicious cookies.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, finely ground almonds, sliced almonds, and salt. This mixture will give your cookies a wonderful nutty flavor. Set this bowl aside while you prepare the wet ingredients.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Combine Ingredients:
Add the vanilla extract to the butter and sugar mixture, mixing until everything is well combined. Then gradually add the dry ingredients to the wet mixture, mixing gently until just combined into a soft dough.
5. Shape the Cookies:
Take about 1 tablespoon of cookie dough and flatten it in your palm. Place a small dollop (about 1/2 teaspoon) of raspberry jam in the center of the dough. Fold the dough over the jam to create a crescent or half-moon shape, making sure to seal the edges well to keep the jam from leaking out during baking.
6. Bake the Cookies:
Place the shaped cookies on your prepared baking sheet, ensuring they are spaced about 1 inch apart. Bake them in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
7. 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 the cookies to a wire rack to cool completely. Before serving, dust the cooled cookies with powdered sugar for a lovely finishing touch.
8. Storage:
Store any leftover cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week.
Enjoy your delicious Raspberry Almond Crescent Cookies! Each bite is sure to bring a smile with its soft texture and delightful raspberry surprise inside!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam provides a lovely flavor, you can easily substitute it with strawberry, apricot, or even mixed berry jam for a different taste. Just make sure it’s seedless if you prefer a smoother texture!
Can I Make These Cookies Vegan?
Yes! To make them vegan, substitute the butter with a plant-based butter alternative and use a flax egg in place of the regular egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes before adding to the dough.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. If you want them to last longer, consider freezing them! Just place them in a freezer-safe bag, separating layers with parchment paper, and they can last up to 3 months.
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for 15-30 minutes. This can help firm it up and make it easier to shape the cookies without them falling apart.
