Raspberry Almond Cookies: Easy, Buttery, and Fruity Recipe
Soft and buttery almond-flavored cookies filled with a sweet dollop of seedless raspberry jam. These cookies combine the delicate nuttiness of almond flour with the fresh fruitiness of raspberry jam, perfect for any festive occasion.
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup seedless raspberry jam
- Optional: powdered sugar for dusting or almond glaze
Instructions
- In a bowl, beat butter and sugar until light and fluffy.
- Add almond extract, vanilla extract, and egg; mix until combined.
- Whisk together all-purpose flour, almond flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mix until dough forms.
- Shape dough into 1-inch balls and place on lined baking sheets.
- Make an indentation in each ball with your finger or spoon handle.
- Fill each indentation with about ½ teaspoon raspberry jam.
- Chill dough at least 30 minutes before baking for best shape retention.
- Preheat oven to 350°F (175°C). Bake cookies 12-14 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
- Optional: dust with powdered sugar or drizzle almond glaze once cooled.
Notes
- Use seedless jam for smooth filling that won’t spread excessively.
- Chilling dough helps cookies keep their shape during baking.
- Almond extract enhances the nutty flavor complementing raspberry jam.
- Store in airtight container up to 5 days.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made