Raspberry-Almond Crescent Cookies – a delicious recipe with flour, cold butter, egg yolk, sour cream, vanilla, seedless raspberry jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture.
2
Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm.
3
Preheat oven to 350u00b0. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment paper-lined
4
, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar.
5
Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.
829
kcal
Calories
63
g
Fat
51
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup cold butter, cubed, 1 large egg yolk, 1/2 cup sour cream, and more.
Yes, Raspberry-Almond Crescent Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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