There’s something magical about the moment you bite into a Raspberry Almond Cookie: tender, buttery crumb, a burst of sweet-tart raspberry jam, and the gentle crunch of toasted almonds on top. Raspberry Almond Cookies are the perfect blend of easy elegance and crave-worthy comfort, ideal for tea parties, lunchbox treats, or simply because you deserve something special with your afternoon coffee. Let me walk you through how you can make a batch of these unforgettable cookies right in your own kitchen!
Ingredients You’ll Need
The beauty of Raspberry Almond Cookies is that they require just a handful of pantry staples, yet each ingredient transforms the cookies in a unique way. Here’s how every element plays its delicious part—choose the best you can find for cookies that truly shine!
- Unsalted Butter: Provides richness, tenderness, and that classic shortbread taste that keeps everyone reaching for another.
- Granulated Sugar: Sweetens every bite, balancing the jam and rounding out the mild nuttiness of almond extract.
- Large Egg: Binds the dough, helping the cookies hold their shape while adding a subtle touch of richness.
- Almond Extract: This tiny spoonful transforms the base dough, giving each cookie an irresistible aromatic warmth.
- All-Purpose Flour: The foundation of the dough, keeping cookies tender and light while holding all those lovely flavors together.
- Baking Powder: Gives a bit of lift, ensuring your cookies bake up soft yet sturdy enough to cradle a jammy center.
- Salt: Just a sprinkle enhances every other flavor, making both the butter and jam pop.
- Raspberry Jam: The jewel-toned filling, bringing freshness and a fruity zing that compliments almond perfectly.
- Sliced Almonds: Add crunch and a naturally toasty flavor, plus they make each Raspberry Almond Cookie look gourmet!
How to Make Raspberry Almond Cookies
Step 1: Prep Your Baking Sheet
Preheat your oven to 350°F and line a baking sheet with parchment paper. This not only prevents sticking, but it also makes clean-up a breeze and helps your Raspberry Almond Cookies bake evenly every time.
Step 2: Cream the Butter and Sugar
In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is pale and fluffy. This helps incorporate air for a lighter, softer cookie—plus, you’ll notice the dough smells divine already!
Step 3: Add Egg and Almond Extract
Beat in the large egg and almond extract until completely combined. The dough will look silky and glossy, setting the stage for the lovely almond flavor to shine in every bite of your Raspberry Almond Cookies.
Step 4: Whisk and Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Slowly add the dry mix into the wet mixture, stirring until just combined. A soft dough will form—try not to overmix for the most tender cookies!
Step 5: Shape and Fill
Roll the dough into 1-inch balls and space them 2 inches apart on your prepared baking sheet. Use your thumb or the back of a spoon to make a generous indentation in the center of each cookie. Fill each well with about 1/2 teaspoon of raspberry jam, then sprinkle sliced almonds on top for that classic look and crunch.
Step 6: Bake to Perfection
Pop your sheet in the oven and bake for 12 to 14 minutes, or until the edges turn lightly golden. The irresistible aroma of almond will fill your kitchen—and the cookies will look beautifully jewel-studded.
Step 7: Cool and Enjoy
Allow your Raspberry Almond Cookies to cool on the pan for 5 minutes (they’ll be delicate right out of the oven), then transfer to a wire rack to cool completely. This final step ensures the base stays crisp and the jam sets up just right.
How to Serve Raspberry Almond Cookies
Garnishes
A classic flourish is an extra sprinkle of sliced almonds or even a dusting of powdered sugar right before serving for a pretty, snowy effect. If you want to add even more vibrancy, a tiny bit of finely grated lemon zest over the cookies brings a fresh pop that pairs beautifully with raspberry jam.
Side Dishes
These treats are wonderful with a cup of Earl Grey or fragrant chamomile tea. For dessert platters, pair Raspberry Almond Cookies with complimentary bites like chocolate truffles or mini lemon tarts to create a colorfully varied spread.
Creative Ways to Present
Pile these cookies into a rustic basket lined with a linen napkin for a welcoming look at a brunch table, or arrange them in neat rows on a pretty porcelain tray for afternoon tea. Stack and wrap them in clear bags tied with a ribbon for a gift your friends will never forget.
Make Ahead and Storage
Storing Leftovers
Raspberry Almond Cookies store beautifully in an airtight container at room temperature for up to a week. Layer them between sheets of wax paper to keep them looking pretty and prevent sticking.
Freezing
Want to save cookies for later? Place cooled cookies in a freezer-safe container, separating layers with parchment. Raspberry Almond Cookies freeze well for up to 2 months—just thaw at room temperature when the cravings strike.
Reheating
If you’d like to freshen up your cookies, a quick 1-2 minutes in a low oven (around 300°F) will revive their texture and aroma. Avoid the microwave for best results; it can make the cookies a bit too soft.
FAQs
Can I use a different type Dessert
Absolutely! While raspberry is a classic, you can swap in strawberry, apricot, or even a tangy marmalade to make the recipe your own. Just keep in mind that seedless jams tend to give the cleanest look and smoothest bite.
What if I don’t have almond extract?
No worries—while almond extract gives Raspberry Almond Cookies their signature flavor, you can substitute vanilla extract (1:1 ratio) for a milder, but still delicious, treat.
Can I make the dough ahead of time?
Yes! The dough can be prepared and refrigerated (covered tightly) for up to 48 hours before baking. Let it soften slightly at room temperature for easier shaping when you’re ready to bake.
How do I keep the cookies from spreading too much?
If your cookies are spreading more than you’d like, chill the shaped dough balls on the baking sheet for 20 minutes before baking. This helps the butter stay cool and results in plumper Raspberry Almond Cookies.
Do these cookies work for gluten-free diets?
They can! Swap the all-purpose flour for a cup-for-cup gluten-free blend. The texture may be just a bit different, but the cookies will still be utterly delicious and will keep the almond-raspberry charm.
Final Thoughts
Now that you’ve got the step-by-step for these homemade Raspberry Almond Cookies, I hope you’ll bake a batch soon and share them with someone you love—or just treat yourself! Every bite is a reminder that simple, classic ingredients can create something utterly special and joyfully sweet.
Print
Raspberry Almond Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These delightful Raspberry Almond Cookies are a perfect blend of sweet, nutty, and fruity flavors. The buttery almond-scented dough filled with a dollop of raspberry jam and topped with crunchy sliced almonds makes for a beautiful and delicious treat.
Ingredients
Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping:
- 1/3 cup raspberry jam
- 1/4 cup sliced almonds
Instructions
- Preheat Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add Egg and Almond Extract: Beat in the egg and almond extract until well combined.
- Prepare Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape Cookies: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Create an indentation in the center of each cookie.
- Add Filling: Fill each indentation with raspberry jam and top with sliced almonds.
- Bake: Bake for 12–14 minutes until lightly golden. Cool on the pan before transferring to a wire rack to cool completely.
Notes
- You can use other jams like apricot or strawberry for variation.
- Store in an airtight container for up to 1 week.
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