I am so excited to share some fantastic raspberry almond cookie recipes with you today. If you love the combination of sweet berries and nutty almonds, you are in for a real treat. These homemade cookies are simple to make and perfect for any occasion, from a casual afternoon snack to a lovely dessert.
I have gathered two delightful raspberry almond cookie ideas that I think you will really enjoy baking. Get ready to fill your kitchen with wonderful aromas and enjoy some truly special treats.
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Raspberry Almond Cookies With Freeze Dried Berries: A Sweet Treat
These raspberry almond cookies are a joy to bake, mixing soft dough with the bright punch of real raspberries. They are simple, classic, and always a crowd-pleaser for any baking session.
Key Ingredients & Tips for Baking
- Almond Flour: This gives the cookies a tender crumb and a nice nutty flavor. It also helps with the texture, making them delightfully soft.
- Freeze-Dried Raspberries: These add a burst of tart raspberry flavor and a beautiful color without adding extra moisture, which helps keep the cookies crisp.
- Room Temperature Butter: Softened butter creams better with sugar, making your cookies light and airy. Plan ahead and let it sit out on the counter for about 30 minutes before you start.
What You Need for Raspberry Almond Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/4 cup finely crushed freeze-dried raspberries
⏱️ Time: 30 minutes🍽️ Yields: 24 cookies
How to Make Raspberry Almond Cookies
Step 1: Prep Your Area
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set this aside for later use.
Step 2: Cream Butter & Sugars
In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and powdered sugar until it’s light and fluffy. This usually takes about 2-3 minutes of mixing.
Step 3: Add Wet Ingredients
Beat in the egg yolk and almond extract until everything is well combined. Make sure to scrape down the sides of the bowl with a spatula to ensure all ingredients are mixed evenly.
Step 4: Combine Dry & Wet
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make cookies tough. Gently fold in the crushed freeze-dried raspberries.
Step 5: Shape & Bake Cookies
Roll the dough into small balls, about 1 inch in size. Place them on your prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
Step 6: Cool Cookies
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them firm up so they don’t break.
📝 Final Note on Storing
Store these cookies in an airtight container at room temperature for up to 5 days. They are also good for freezing if you want to save some for later.
Raspberry Almond Sandwich Cookies: A Delightful Cookie Recipe
These elegant sandwich cookies feature tender almond shortbread filled with bright raspberry jam. They are simple to assemble and look beautiful on any dessert plate.
Key Ingredients & Tips for Sandwich Cookies
- Powdered Sugar: Using powdered sugar instead of granulated sugar in the cookie dough helps make these cookies extra tender and gives them a delicate texture.
- Raspberry Jam: Choose a good quality jam for the best flavor in your filling. If your jam has seeds, you can warm it slightly and press it through a sieve for a smoother filling.
- Chilling the Dough: Do not skip chilling the dough for these raspberry almond sandwich cookies. It makes the dough much easier to roll and cut, and helps the cookies keep their shape while baking.
What You Need for Raspberry Almond Sandwich Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
⏱️ Time: 45 minutes (plus chilling)🍽️ Yields: 18 sandwich cookies (36 individual cookies)
How to Make Raspberry Almond Sandwich Cookies
Step 1: Make the Dough
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Beat in the almond extract. Add the flour and salt, mixing on low speed until the dough just comes together. Do not overmix.
Step 2: Chill the Dough
Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours. This step is important for easy handling.
Step 3: Roll and Cut
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disk of chilled dough to about 1/8-inch thickness. Use a small round or fluted cookie cutter to cut out shapes. For half of the shapes, use an even smaller cutter to make a hole in the center. Repeat with the second dough disk.
Step 4: Bake Cookies
Carefully place the cut-out cookies on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are very lightly golden. The cookies should still be pale, as they are a shortbread style.
Step 5: Cool & Fill
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, spread about 1/2 teaspoon of raspberry jam onto the flat side of a whole cookie. Top with a cookie that has a hole, pressing gently.
Step 6: Dust with Sugar
Lightly dust the finished sandwich cookies with extra powdered sugar before serving. This adds a pretty finish and a touch more sweetness.
📝 Final Note on Filling
For best results, fill these cookies close to serving time so the jam doesn’t make them too soft. Store in an airtight container for up to 3 days.
