Raspberry Almond Cookies Recipe

If you’re craving a treat that’s as delightful to eat as it is beautiful to serve, Raspberry Almond Cookies are sure to hit the spot. With buttery richness, nutty undertones, and a pop of sweet-tart raspberry jam in every bite, these melt-in-the-mouth cookies are a celebration of flavor, texture, and color. Whether you’re baking for a special occasion or simply satisfying a weekday sweet tooth, this recipe is destined to be a favorite. Let me walk you through my tried-and-true method for Raspberry Almond Cookies that never fails to charm guests and family alike!

this Recipe

Ingredients You’ll Need

What I absolutely love about these Raspberry Almond Cookies is just how simple yet essential each ingredient is. Each one brings something unique: from rich buttery notes to a burst of fruity jam and a satisfying almond crunch. Here’s what you’ll need, plus a tip for each!

• Unsalted butter, softened: Soft butter creates that perfect, tender crumb and ensures every cookie has a rich, melt-in-your-mouth texture.
• Granulated sugar: Just enough sweetness to balance the tartness of the raspberry jam and boost the cookie’s golden edges.
• Almond extract: The magic ingredient that brings real depth and almond aroma—don’t skip this!
• All-purpose flour: Provides stability and structure, helping your cookies hold their precious jam centers.
• Almond flour: Gives a delicate, nutty flavor and ultra-tender bite that makes these cookies stand out.
• Salt: Just a pinch wakes up all the flavors and prevents the cookies from tasting flat.
• Raspberry jam: The star of the show, adding fruity color and tang—use the best quality you can find for dazzling results.
• Sliced almonds: Sprinkle on top for crunch, toasty flavor, and a pretty finish.
• Powdered sugar (optional): A light dusting adds an elegant wintery look and a whisper of sweetness.

How to Make Raspberry Almond Cookies

Step 1: Prep and Line Your Baking Sheet

Begin by preheating your oven to 350°F (175°C). While the oven is warming, line a baking sheet with parchment paper. This simple step prevents sticking and makes for an easy cleanup—plus, it helps your Raspberry Almond Cookies bake up perfectly golden on the bottoms.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or sturdy wooden spoon to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and almost airy. Don’t rush this step—a few extra minutes of creaming will pay off in cookies that practically melt on your tongue.

Step 3: Add Almond Extract

Mix in the almond extract, making sure it’s thoroughly combined. You’ll instantly notice a heavenly, nutty aroma wafting up. This tiny splash of extract is what gives Raspberry Almond Cookies their signature flavor.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Stirring these ingredients together first ensures that everything is evenly distributed. Gradually add the dry ingredients to the wet butter-sugar mixture, mixing until a soft dough forms—it should be pliable but not sticky.

Step 5: Shape and Fill the Cookies

Scoop out tablespoon-sized portions of dough and roll them between your palms to make even balls. Place each one on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a measuring spoon to gently press an indentation in the center of each ball, creating a little nest for the jam. Carefully spoon about 1/2 teaspoon of raspberry jam into each well, being careful not to overfill (to avoid leaks!).

Step 6: Add the Almond Topping

Sprinkle a handful of sliced almonds over the tops of the cookies, pressing them lightly so they adhere to the dough and give every bite a little crunch. This step adds a lovely visual appeal and amplifies that classic almond taste.

Step 7: Bake to Perfection

Slide your tray into the oven and bake for 12–14 minutes, or until the edges of the cookies are just beginning to turn a warm golden color. Keep an eye on them—they should look set but stay soft in the center. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling completely.

Step 8: Dust and Serve

Once cooled, dust your Raspberry Almond Cookies lightly with powdered sugar, if desired, for an extra-special touch. Now, gather your loved ones—it’s time to enjoy!

How to Serve Raspberry Almond Cookies

Garnishes

For a bakery-style flourish, a delicate dusting of powdered sugar just before serving makes these cookies look positively enchanting. You can also drizzle with a simple icing made from powdered sugar and a dab of milk for a glossy finish. If you’re feeling festive, a few extra sliced almonds or even some white chocolate shavings add a sophisticated twist.

Side Dishes

Raspberry Almond Cookies pair beautifully with a cup of tea or coffee—think Earl Grey, chamomile, or a creamy café au lait. For a more decadent treat, serve alongside fresh berries, a scoop of vanilla bean ice cream, or even a platter of assorted homemade cookies for a vibrant dessert table spread.

Creative Ways to Present

Package a few Raspberry Almond Cookies in a clear cellophane bag tied with ribbon for a thoughtful homemade gift, or arrange them on a tiered cake stand for a charming afternoon tea presentation. If you’re entertaining, group them with bright fresh raspberries and sprigs of mint for a pop of color that’s as eye-catching as it is delicious.

Make Ahead and Storage

Storing Leftovers

Place any leftover Raspberry Almond Cookies in an airtight container at room temperature, where they’ll stay fresh and tender for up to four days. If you find they’re a bit softer on day three, a quick re-crisp in a low oven works wonders—and keeps them tasting bakery-fresh.

Freezing

One reason Raspberry Almond Cookies are a stand-out is their freezer-friendliness. Simply cool completely, then layer between parchment in a freezer-safe container or bag. They’ll stay delicious for up to two months—simply let thaw at room temperature for a quick sweet treat anytime.

Reheating

To freshen up cookies that have been stored or frozen, pop them on a baking sheet in a 300°F (150°C) oven for about 4–5 minutes. This brings back their gentle crunch and revives the jam’s sparkle. Avoid microwaving, as it can make the cookies soft or gummy.

FAQs

Can I use other types of jam for these cookies?

Absolutely! While raspberry jam is my personal favorite for its color and just-tart-enough flavor, you can swap in apricot, blueberry, strawberry, or whatever jam you love most. Each brings its own character to the classic Raspberry Almond Cookies.

Do I need to chill the dough before baking?

If you’re after perfectly defined cookies that hold their shape, chilling the dough for about 30 minutes is a great idea. This extra step is optional but gives you tidier edges and helps prevent spreading—especially if your kitchen is warm.

Can I make these cookies gluten-free?

You can! Replace the all-purpose flour with your favorite gluten-free blend (one that can be swapped cup-for-cup). The almond flour will keep the cookies delightfully tender, and the end result is just as scrumptious.

How do I know when the cookies are done baking?

Look for edges that are just beginning to turn golden while the centers stay pale and slightly soft. They’ll continue to set as they cool on the baking sheet, so resist the urge to overbake—this is key for Raspberry Almond Cookies with that coveted soft bite!

What’s the best way to prevent the raspberry jam from running?

Make sure not to overfill the indentations—1/2 teaspoon is perfect. Spoon the jam right into the center, and if your jam is especially loose or runny, give it a quick stir to thicken or even use a thicker jam for best results.

Final Thoughts

If you’ve been searching for a special treat that feels effortless yet elegant, Raspberry Almond Cookies are truly a joy to bake and share. Their irresistible flavor and pretty jewel centers make them a showpiece for any occasion—or just the perfect little something to brighten your day. Go on, give them a try—I promise, these cookies will win hearts (and taste buds) every single time!

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