Buttery, nutty, and elegantly sweet, Almond Crescents with Raspberry Jam are the kind of classic European cookie that always steals the spotlight at any table. Imagine the delicate crunch of almond-rich dough, just melt-in-your-mouth tender, dusted in snowy powdered sugar, and crowned with a tangy-sweet ribbon of raspberry jam. Whether you’re baking for the holidays, a weekend tea, or simply to spoil yourself, Almond Crescents with Raspberry Jam are pure joy in cookie form and the perfect way to bring a little luxury into your kitchen.
Ingredients You’ll Need
With just a handful of pantry staples and a couple of special touches, you’ll have everything you need to whip up these irresistible Almond Crescents with Raspberry Jam. Each ingredient plays a starring role, from creating that trademark melt-away crumb to infusing the cookies with toasty, aromatic flavor.
- Unsalted butter (1 cup, softened): Provides that trademark richness and keeps the crescents ultra-tender.
- Powdered sugar (1/2 cup, plus more for dusting): Dissolves seamlessly into the dough and adds classic sweetness inside and out.
- Vanilla extract (1 teaspoon): Enhances the overall flavor and adds a gentle aroma to complement the almonds.
- Almond extract (1/2 teaspoon): Brings a bold, unmistakable almond essence that makes these cookies truly special.
- Salt (1/4 teaspoon): Balances the sweetness and wakes up all the flavors in the dough.
- All-purpose flour (2 cups): The backbone of the cookie, keeping the crescents structured but still tender.
- Finely ground blanched almonds (1 cup): Packs in real almond flavor and gives the cookies their signature crumbly texture.
- Raspberry jam (1/2 cup): Adds a bright, tangy-sweet finish—seedless jam works beautifully for a smooth dollop.
How to Make Almond Crescents with Raspberry Jam
Step 1: Cream the Butter and Sugar
In a large bowl, use an electric mixer or a sturdy wooden spoon to cream together the softened butter and powdered sugar. The goal is a pale, fluffy mixture that almost looks like whipped frosting—this step is key to the cookies’ melt-in-your-mouth quality! Take your time; a couple of extra minutes of creaming really makes a difference.
Step 2: Add Flavorings
Now, stir in both the vanilla and almond extracts, along with the salt. The scents will be absolutely dreamy! These extracts bring layers of flavor, and the salt keeps everything balanced. Mix well until everything is beautifully blended and fragrant.
Step 3: Incorporate the Dry Ingredients
Gradually add the flour along with the finely ground almonds to the butter mixture, working gently so the dough stays soft. Stir just until combined—don’t overmix, or you’ll end up with tough cookies instead of tender crescents. The dough will be soft but workable and slightly crumbly, which is just right.
Step 4: Shape into Crescents
Scoop out a tablespoon of dough at a time, rolling it into a short log between your palms. Then, curve each one gently into a crescent shape and set them on your parchment-lined baking sheet. Leave a little space between each cookie since they’ll puff slightly in the oven. Take your time—shaping is part of the fun!
Step 5: Bake to Perfection
Slide your trays into the preheated 350°F oven. Bake for 12 to 15 minutes, just until the edges of the Almond Crescents with Raspberry Jam begin to turn the palest gold. The aroma in your kitchen will be incredible! Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This keeps them from breaking when they’re still tender.
Step 6: Finish with Sugar & Jam
Once the crescents are fully cool, dust them lightly with powdered sugar for that classic snowy look. Then, using a small spoon or piping bag, add a little dollop of raspberry jam to the center curve of each almond crescent, or offer the jam on the side for dipping. The sweet jam against the buttery, nutty cookie is a match made in heaven!
How to Serve Almond Crescents with Raspberry Jam
Garnishes
For an extra pretty presentation, dust each Almond Crescent with an extra flutter of powdered sugar right before serving. You can even add a few sliced almonds or a touch of lemon zest on top of the raspberry jam for a pop of color and a whisper of brightness.
Side Dishes
Almond Crescents with Raspberry Jam pair perfectly with a pot of black tea, a creamy espresso, or even tall glasses of cold milk. If you’re building a festive dessert plate, try adding dark chocolate squares and fresh berries to complement the tartness of the jam.
Creative Ways to Present
Stack these cookies pyramid-style on a vintage cake stand, bundle them up as edible gifts in pretty tins, or serve each crescent nestled in a decorative paper liner. For extra wow factor, place a tiny spoonful of jam on each cookie just before serving so they look as if they’ve come from a boutique bakery!
Make Ahead and Storage
Storing Leftovers
Once your Almond Crescents with Raspberry Jam have cooled completely, store them in an airtight container at room temperature, where they’ll stay fresh for up to five days. To keep them at their best, layer them gently between sheets of parchment paper so the jam and sugar don’t stick to each other.
Freezing
These cookies freeze beautifully! Arrange the cooled, un-jammed crescents in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top freezer bag or airtight container. Store for up to two months. When ready to serve, thaw at room temperature and add the raspberry jam fresh for best texture.
Reheating
If you’d like to revive the just-baked aroma, you can pop the crescents (without jam) on a baking sheet and warm them in a 300°F oven for 3-4 minutes. Let them cool completely, then dust with powdered sugar and add raspberry jam before serving.
FAQs
Do I have to use blanched almonds for Almond Crescents with Raspberry Jam?
Blanched almonds are preferred because they give the cookies a fine, light texture and a pale, elegant look. If you only have unblanched almonds, you can certainly use them for a more rustic appearance and a little extra nutty depth!
Can I use other types of jam?
Absolutely! While raspberry jam gives a lovely tangy contrast, feel free to swap in apricot, cherry, or blackberry jams depending on what you love or have on hand. Each brings its own special twist to Almond Crescents with Raspberry Jam.
My dough is a bit crumbly—how can I fix it?
If your dough isn’t holding together, add up to a tablespoon of milk (just a little at a time!) until it comes together smoothly. The almond content can sometimes make dough a bit drier, but it should be soft and easy to shape.
Can Almond Crescents with Raspberry Jam be made gluten-free?
Yes! Substitute a high-quality gluten-free all-purpose flour blend for the regular flour, and double-check your other ingredients for any gluten sources. The cookies may be a smidge more delicate, but just as delicious.
What’s the best way to grind almonds for this recipe?
You can pulse blanched almonds in a food processor with a teaspoon of sugar (to help absorb the oils) until very fine, but be careful not to over-process, or you’ll create almond butter. Store-bought almond meal works as a handy shortcut too!
Final Thoughts
If you’re craving something both delightfully homey and a little bit fancy, you absolutely have to give these Almond Crescents with Raspberry Jam a try! They’re as fun to make as they are to share, and every bite delivers a perfect blend of buttery almond bliss and luscious fruitiness. Bake a batch soon and let these cookies become your new kitchen tradition.
Print
Almond Crescents with Raspberry Jam Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate almond crescent cookies with a sweet raspberry jam filling. These buttery cookies are perfect for holiday gatherings or as a special treat with tea or coffee.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup finely ground blanched almonds
Filling:
- 1/2 cup raspberry jam
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Add vanilla extract, almond extract, and salt.
- Add dry ingredients: Gradually mix in the flour and ground almonds until a soft dough forms.
- Shape the cookies: Roll out tablespoon-sized portions of dough into small logs, shaping them into crescents. Place on baking sheets.
- Bake: Bake for 12–15 minutes until edges are lightly golden. Cool on a wire rack.
- Finish: Dust with powdered sugar and add raspberry jam to the center of each crescent.
Notes
- For extra almond flavor, substitute 1/4 cup of all-purpose flour with almond flour.
- Use seedless raspberry preserves for a smoother filling texture.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
