Description
These Raspberry Almond Cookies are a delightful treat with a buttery almond base, sweet raspberry filling, and crunchy sliced almonds. Perfect for holiday gatherings or anytime you crave a fruity, nutty cookie.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Fillings and Toppings:
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds, lightly toasted
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Cream Butter and Sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy. Mix in almond extract.
- Add Dry Ingredients: Gradually add flour and salt, stirring until dough forms.
- Shape Cookies: Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Make an indentation in the center of each ball.
- Add Fillings: Fill each indentation with raspberry jam and sprinkle sliced almonds around the edges.
- Bake: Bake for 12–14 minutes until edges are lightly golden.
- Cool and Serve: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once cooled.
Notes
- You can substitute raspberry jam with strawberry or apricot for variation.
- For extra almond flavor, drizzle with an almond glaze made from powdered sugar, almond extract, and milk.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
