Almond Crescents with Raspberry Jam Recipe
Imagine biting into a tender, buttery cookie that’s delicately shaped by hand, dusted with a gentle snow of powdered sugar, and finished with a dollop of bright, tangy jam — that’s the magic of Almond Crescents with Raspberry Jam. They’re a knockout at holiday parties, stunning on a dessert platter, yet perfectly easy enough to bake just because. Whether you’re looking to impress or simply want to treat yourself, this recipe brings together the irresistible flavor of almonds and the vibrant pop of raspberry for a treat that’s unforgettable and joyfully nostalgic.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Almond Crescents with Raspberry Jam is in their simplicity — just a handful of classic ingredients, each playing an essential role. Gather everything fresh and ready, and you’ll taste the difference in every bite!
- Unsalted butter (1 cup, softened): The foundation for that melt-in-your-mouth texture — make sure it’s at room temperature for easy creaming.
- Powdered sugar (½ cup, plus extra for dusting): Gives the cookie dough its sweetness and signature finish.
- Vanilla extract (1 teaspoon): Adds warmth and richness to compliment the almond flavor.
- Almond extract (½ teaspoon): Intensifies the nutty essence — a little goes a long way!
- All-purpose flour (2¼ cups): The structural backbone for the cookies — measure with care for perfect crescents every time.
- Salt (½ teaspoon): Essential for balancing sweetness and enhancing each flavor note.
- Finely ground almonds (1 cup): Brings unmistakable almond flavor and delicate texture; grinding your own ensures freshness.
- Raspberry jam (½ cup): For an irresistible hit of fruity brightness in every bite — choose a high-quality jam for best results.
How to Make Almond Crescents with Raspberry Jam
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper — this not only prevents sticking, but makes cleanup a total breeze. Getting this step out of the way lets you keep your focus on crafting perfect little crescents.
Step 2: Cream the Butter and Sugar
In a large bowl, use a hand or stand mixer to beat the softened butter and powdered sugar together until the mixture is light and fluffy. This is when the magic starts — you’re creating a luscious base that will yield cookies with that dreamy, tender bite Almond Crescents with Raspberry Jam are known for.
Step 3: Add Extracts
Pour in the vanilla and almond extracts, and mix just until blended. These extracts infuse every bite with an exquisitely aromatic flavor and really make the almond stand out in the final cookie.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, salt, and finely ground almonds. Gradually add this dry mixture to your creamed butter, blending on low speed (or by hand) until a soft, cohesive dough forms. The dough should feel rich and pliable, but not sticky.
Step 5: Shape the Crescents
Scoop about 1 tablespoon of dough, then roll into a little log and curl the ends inward to form that classic crescent shape. Arrange them on the prepared baking sheets, spacing about 1 inch apart. If the dough feels too soft, a quick 20-minute chill in the fridge will help you handle and shape it perfectly.
Step 6: Bake to Golden Perfection
Slide the sheets into the oven and bake for 12 to 14 minutes. The crescents should be set on top with nice golden bottoms, but not browned. Let them cool on the baking sheets for five minutes, then transfer to a wire rack to cool completely. Patience is key — they’ll firm up as they cool!
Step 7: Fill with Raspberry Jam and Dust
Once your Almond Crescents have cooled, use a small piping bag or spoon to nestle a dollop of raspberry jam right in the curve of each crescent. Finally, shower them with a gentle dusting of powdered sugar just before serving. It’s the crowning glory that takes these cookies from delicious to utterly irresistible.
How to Serve Almond Crescents with Raspberry Jam
Garnishes
For the perfect finish, a generous dusting of powdered sugar adds elegance and a touch of sweetness. If you want to go a step further, a tiny sprinkle of finely chopped toasted almonds or a thin drizzle of white chocolate can make your Almond Crescents with Raspberry Jam look absolutely bakery-worthy.
Side Dishes
Pair these delightful cookies with a hot cup of black tea, your favorite espresso, or a glass of chilled dessert wine. Their delicate flavor also makes them wonderful alongside fresh berries, or served as part of a luxurious afternoon tea spread with other small sweets and savories.
Creative Ways to Present
Stack your Almond Crescents with Raspberry Jam in a beautiful glass jar for gifting, or arrange them on a tiered cake stand for a show-stopping dessert centerpiece. For special occasions, try wrapping a few in parchment and tying with twine — homemade charm meets sophisticated elegance!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Almond Crescents with Raspberry Jam in an airtight container at room temperature for up to 4 days. Because of the jam, it’s wise to separate layers with wax paper to keep everything neat and pretty.
Freezing
You can freeze the baked cookies (before filling with jam) for up to 2 months. Place the cooled crescents in an airtight container, with parchment or wax paper between layers. When you’re ready to serve, thaw at room temperature, add the jam, and finish with powdered sugar for freshness and flavor that’s just like day one.
Reheating
While these cookies are delicious straight from the tin, if you want to refresh them, simply pop unfilled crescents in a 300°F oven for about 3-4 minutes. Cool, add the raspberry jam, and dust — they’ll taste like they just came out of the oven!
FAQs
Can I use a different jam flavor?
Absolutely! While raspberry jam adds that bright, classic touch, apricot, cherry, or even orange marmalade are all delicious with the nutty crescents. Experiment with your favorites for a custom spin.
Can I make Almond Crescents with Raspberry Jam gluten free?
Yes — simply substitute your favorite 1-to-1 gluten free flour blend for the all-purpose flour. Make sure your almond meal is also gluten free, and enjoy!
My dough is too sticky to shape. What should I do?
If the dough feels sticky or hard to work with, chill it in the refrigerator for 20 to 30 minutes. This firms up the butter and makes shaping those neat crescents a breeze.
Can I make the dough ahead of time?
Definitely! The dough can be made up to 48 hours in advance. Store it tightly wrapped in the fridge, then let it soften slightly before shaping and baking your Almond Crescents with Raspberry Jam fresh.
Do I have to use finely ground almonds, or can I use almond flour?
Almond flour works well for this recipe and gives a lovely, even texture. If you prefer a bit more bite, processing whole almonds yourself will add a subtly rustic touch to the cookies.
Final Thoughts
Once you experience that first bite of Almond Crescents with Raspberry Jam, they just might become your signature bake! They’re festive, comforting, and guaranteed to brighten any occasion — so go ahead, gather your ingredients, and share the joy. Happy baking!
Print
Almond Crescents with Raspberry Jam Recipe
- Total Time: 40 minutes
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
Delicate almond crescent cookies filled with sweet raspberry jam, perfect for holiday gatherings or a delightful treat any time of year.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely ground almonds
For Filling and Dusting:
- ½ cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together softened butter and powdered sugar until smooth. Add vanilla and almond extracts and mix well.
- Combine dry ingredients: In a separate bowl, whisk together flour, salt, and ground almonds. Gradually add to the butter mixture, forming a soft dough.
- Shape and bake: Shape dough into crescents, place on baking sheets, and bake for 12–14 minutes until golden. Cool before filling.
- Fill and dust: Place raspberry jam in the center of each crescent, dust with powdered sugar, and serve.
Notes
- Chilling the dough before shaping yields a smoother finish.
- Try drizzling white chocolate on the cookies for a different twist.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
