Description
Delight in these buttery Almond Crescents filled with sweet raspberry jam—a perfect blend of nutty flavor and fruity sweetness. These tender, crescent-shaped cookies are lightly dusted with powdered sugar, making them an elegant treat for any occasion or holiday gathering.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds
Filling and Garnish
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
- Add Almond Extract: Stir in the almond extract to infuse the dough with a delicate almond flavor, mixing it thoroughly for an even taste.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and finely chopped almonds to the wet mixture, blending until a cohesive dough forms without overmixing to maintain tenderness.
- Shape Crescents: Take portions of the dough and shape them into crescent forms, then arrange them evenly spaced on a baking sheet lined with parchment paper or a non-stick surface.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the crescent cookies for 12-15 minutes or until they turn lightly golden, indicating they are perfectly baked.
- Fill with Jam: Allow the cookies to cool slightly. Then, gently create an indentation in the center of each cookie and fill each with raspberry jam, adding a burst of sweetness.
- Dust and Serve: Finally, dust the cookies generously with powdered sugar for a beautiful, festive look and serve them at room temperature.
Notes
- For best results, use softened butter—not melted—to achieve the right dough consistency.
- Chilling the dough briefly before shaping can help maintain the crescent shape during baking.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Try substituting raspberry jam with apricot or strawberry jam for a different flavor profile.
- If you prefer a nuttier texture, toast the chopped almonds lightly before adding to the dough.
