Description
Delicate almond crescent cookies filled with sweet raspberry jam, perfect for holiday gatherings or a delightful treat any time of year.
Ingredients
Scale
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
