These Raspberry Almond Crescent Cookies are buttery and sweet, with a lovely almond flavor and a tart raspberry filling. They’re shaped like little moons, making them extra cute!
I love making these cookies for gatherings! They disappear fast, and who can resist a tasty treat that looks this fun? Plus, they’re super easy to whip up, even for a baking newbie!
Key Ingredients & Substitutions
Almond Flour: This adds a lovely nutty flavor and keeps the cookies soft. If you’re allergic to nuts, you can swap it for more all-purpose flour, but the texture will be different.
Butter: Use unsalted butter for better control over the salt in your cookie dough. If you’re looking for a dairy-free option, try coconut oil or a vegan butter substitute, though the taste may vary a bit.
Raspberry Preserves: These give a sweet-tart burst. If you don’t have raspberry, any jam or fruit spread works fine – strawberry or apricot are delicious alternatives!
Almond Extract: This enhances the almond flavor. If you prefer, you can replace it with more vanilla extract for a subtler taste.
Sliced Almonds: They add texture and crunch. Feel free to leave them off if you want a simpler cookie, or use chopped nuts like hazelnuts if you’re looking for variety.
How Do You Make Perfectly Shaped Crescent Cookies?
Shaping these cookies into crescents may take a little practice, but it’s quite manageable! Follow these steps to get them right.
- After dividing the dough into balls, flatten each ball into a small circle on a floured surface.
- Place a teaspoon of raspberry preserves in the center, ensuring not to overfill.
- Carefully fold or roll the edges of the dough over the jam, creating a crescent shape. Pinch to seal – this prevents leaks during baking!
- For a golden appearance, brush the tops with water or egg wash before adding almonds.
Practice makes perfect, so don’t stress too much about how they look – they’re still going to taste amazing!
Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (115g) almond flour (finely ground almonds)
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Filling:
- 1/2 cup raspberry preserves or jam (seeded if preferred)
For Topping:
- 1/2 cup sliced or slivered almonds (for topping)
- Powdered sugar for dusting after baking
How Much Time Will You Need?
This wonderful recipe takes about 20 minutes of preparation time, along with 15-18 minutes of baking. Don’t forget to let the cookies cool for a bit before enjoying them! Altogether, you’ll be enjoying these delightful treats in about 40 to 45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Prepare the Dough:
In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, and salt until they’re well combined. Next, add the cold, cubed butter into the mixture.
Using a pastry cutter or your fingertips, mix the butter into the flour until the mixture looks like coarse crumbs. Now, stir in the vanilla and almond extracts, mixing gently until a dough forms. If it feels too crumbly, you can add a teaspoon or two of cold water until it holds together.
3. Shape the Cookies:
On a lightly floured surface, take the dough and divide it into small balls (about 1 tablespoon each). Flatten each ball into a small circle. Place about a teaspoon of raspberry preserves in the center of each circle. Carefully fold or roll the dough around the jam to form a crescent shape, pinching the edges to seal so the jam doesn’t leak out during baking.
4. Bake the Cookies:
Place the shaped cookies on your prepared baking sheet. Brush the tops lightly with water or a beaten egg white, then sprinkle sliced almonds over the top to help them stick and add some crunch.
Now it’s baking time! Pop the cookies into your preheated oven and bake them for about 15-18 minutes, or until the edges are golden brown and they look set.
5. Cool and Dust:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, using a spatula, transfer them to a wire rack to cool completely. Once cooled, don’t be shy—dust them generously with powdered sugar before serving!
6. Enjoy:
Now it’s time to enjoy these delicious Raspberry Almond Crescent Cookies! They’re perfect for sharing or savoring all on your own. Happy baking!
These cookies are a delightful blend of nutty almond flavors and sweet-tart raspberry filling, making them a must-try recipe for any cookie lover!
Can I Use a Different Type of Jam or Preserve?
Absolutely! While raspberry preserves give a wonderful flavor, you can use any fruit spread you like. Strawberry, apricot, or even blueberry preserves would work beautifully!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 15 minutes before shaping the cookies.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh longer, you can refrigerate them, but it’s best to let them come to room temperature before serving for the best texture.
Can I Freeze These Cookies?
Yes! These cookies freeze well. You can freeze them after baking; just make sure they’re completely cooled first. Place them in an airtight container, separating layers with parchment paper. They will keep well for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
