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
Scale
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
