If there’s one cookie that can instantly brighten your table, it’s Almond Crescents with Raspberry Jam. Tender, buttery crescents cradle a jewel-like center of tangy raspberry jam, dusted with snowy powdered sugar. Each bite is a gentle, melt-in-your-mouth reminder of just how magical a simple, homemade treat can be. Whether you’re whipping up a batch for the holidays, tea time, or just a cozy afternoon pick-me-up, these crescent cookies deliver pure comfort with a hint of nostalgia and elegance.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need anything fancy here—just classic staples, each playing a starring role in taste, texture, and aroma for Almond Crescents with Raspberry Jam. These ingredients come together to form a delicate crumb, a nutty richness, and that delightful pop of color.
- Unsalted butter (1 cup, softened): The base for tender, melt-in-your-mouth crescents; make sure it’s room temperature for easy creaming.
- Powdered sugar (1/2 cup, plus more for dusting): Adds sweetness without grittiness and creates a silky crumb; don’t forget the finishing dusting.
- Vanilla extract (1 teaspoon): Brings warmth and depth, helping to round out the almond flavor.
- Almond extract (1/4 teaspoon): Packs a powerful, aromatic punch and transforms basic butter cookies into extraordinary almond crescents.
- Salt (1/4 teaspoon): Just a pinch brightens up all the other flavors so they truly shine.
- All-purpose flour (2 cups): Forms the structure of the cookies without making them tough; always measure carefully for best results.
- Finely ground almonds or almond flour (1 cup): Lends rich nutty flavor and a melt-away texture; either option works beautifully.
- Raspberry jam, seedless preferred (1/3 cup): The sweet-tart star for that dazzling center; seedless keeps every bite smooth and luscious.
How to Make Almond Crescents with Raspberry Jam
Step 1: Prepare Your Baking Sheet and Preheat
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step prevents sticking and ensures that your almond crescents bake up with perfectly golden bottoms. Trust me, you’ll thank yourself during cleanup!
Step 2: Cream Butter and Sugar
Grab your largest mixing bowl and beat the softened unsalted butter with the powdered sugar until it’s light and fluffy. This creamy mixture forms the foundation for your cookies’ melt-in-your-mouth texture—don’t skimp on the creaming time!
Step 3: Add Flavorings
Mix in the vanilla extract, almond extract, and the salt. This is when your kitchen really starts to smell amazing. The almond extract, while just a quarter teaspoon, makes all the difference, infusing every bite with that unmistakable, nutty aroma.
Step 4: Mix in Flour and Almonds
Gradually add your all-purpose flour and finely ground almonds or almond flour to the butter mixture. Stir gently until you get a soft, slightly crumbly dough. It might look a bit rustic, but it’ll smooth out beautifully as you shape it.
Step 5: Shape and Fill
Scoop about a tablespoon of dough and roll it into a small log. Gently flatten it, then create a tiny indent in the center with your thumb or the back of a spoon. Fill each indent with about 1/4 teaspoon of raspberry jam—the perfect sweet-tart surprise. Carefully curve each dough log into a crescent, minding that the jam stays tucked inside.
Step 6: Bake to Perfection
Arrange the shaped cookies on your prepared baking sheet and bake for 14 to 16 minutes. You’re looking for set edges and just the faintest touch of gold—don’t wait for them to brown all over. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack, giving the jam a little time to set.
Step 7: Finishing Touch
Once the crescents are completely cool, dust them lovingly with more powdered sugar. This snowy layer makes Almond Crescents with Raspberry Jam look ultra-festive and gives them a final note of sweetness as you take your first bite.
How to Serve Almond Crescents with Raspberry Jam
Garnishes
Before serving, give your almond crescents one last dusting of powdered sugar for that magical “just snowed” effect. For an extra sprinkle of color, you can scatter a few finely chopped pistachios or edible dried flower petals over the top. The jewel-like raspberry center is already eye-catching, so you don’t need much to make your platter shine.
Side Dishes
Pair Almond Crescents with Raspberry Jam with a pot of black tea or a steamy mug of coffee, and you have the perfect afternoon break pairing. These cookies also complement a creamy vanilla ice cream, silky lemon curd, or a fruit salad dotted with fresh raspberries for a playful dessert spread.
Creative Ways to Present
Turn a batch into a stunning edible gift by packaging the crescents in a vintage tin or a clear box tied with ribbon. Arrange them in a crescent moon pattern on a platter for a whimsical touch, or scatter extra raspberries and sprigs of fresh mint on the tray. For a festive party, place each cookie in mini paper cups—it’s a simple trick that makes serving a breeze and adds instant charm.
Make Ahead and Storage
Storing Leftovers
Store cooled Almond Crescents with Raspberry Jam in a single layer in an airtight container. They’ll keep beautifully at room temperature for up to 4 days. If you need to stack them, place a sheet of parchment or wax paper between layers to protect the delicate cookies and jam centers.
Freezing
These cookies freeze like a dream! Arrange the completely cooled crescents in a single layer on a baking sheet, freeze until solid, then transfer them to a zip-top bag or airtight container. They’ll keep their flavor and texture in the freezer for up to a month—just thaw at room temperature before serving.
Reheating
If you like your almond crescents gently warmed, a quick 3 to 4 minute turn in a 300°F (150°C) oven will refresh them (straight from the freezer or at room temp). The jam will stay gooey while the cookie edges crisp right back up, almost like they’re fresh-baked.
FAQs
Can I use another type Dessert
Absolutely! While raspberry gives that lovely tang, strawberry, apricot, or even cherry preserves make fantastic swaps in Almond Crescents with Raspberry Jam. Just make sure to choose a jam that isn’t too runny, so it doesn’t spill out during baking.
I only have salted butter—will that work?
You can use salted butter if that’s what you have on hand. Simply leave out the additional 1/4 teaspoon of salt in the recipe so the cookies don’t become overly salty. The flavor will still be wonderfully rich and tender.
How do I prevent the jam from leaking while baking?
Use just enough jam (about 1/4 teaspoon per cookie), and make sure the indent isn’t too deep. When shaping your crescents, cradle the jam gently within the dough and pinch any areas where the jam looks exposed. Lining your baking sheet with parchment also makes cleanup a breeze if any jam does escape!
Can I make the dough ahead and bake them later?
Yes! The dough for Almond Crescents with Raspberry Jam can be prepared a day in advance. Just wrap it tightly and keep it chilled. When you’re ready to bake, let it sit at room temperature for about 10 minutes to soften slightly, then shape, fill, and bake as usual.
Are Almond Crescents with Raspberry Jam gluten free?
As written, they contain all-purpose flour, so they’re not gluten free. However, you can experiment with your favorite cup-for-cup gluten free flour blend. The almond flour keeps the texture tender, so many bakers find a gluten free swap works well here.
Final Thoughts
There’s something so special about baking a batch of Almond Crescents with Raspberry Jam and sharing them with the people you love. Their buttery richness, pop of tangy jam, and pretty shape make them a joy to give and an absolute treat to eat. I hope this recipe becomes a beloved staple in your kitchen—the kind you look forward to making year after year!
