Festive Raspberry Almond Cookies
Buttery almond cookies with jam-filled centers and a festive crunch. Easy to bake, beautiful to gift, and even better to eat.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter softened
- 0.67 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp almond extract
- 2.25 cup all-purpose flour
- 0.5 cup almond flour finely ground blanched almonds
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.6 cup raspberry jam seedless if you prefer
- 0.33 cup sliced almonds for garnish (optional)
- 0.25 cup powdered sugar for dusting (optional)
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and sugar in a large bowl until pale and fluffy, about 2 minutes.
- Beat in the egg, vanilla, and almond extract until smooth.
- Whisk flour, almond flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to the butter mixture. Mix on low until a soft dough forms.
- Chill the dough 15 minutes to make shaping easier.
- Scoop 1-tbsp portions, roll into balls, and space 2 inches apart on sheets.
- Press a deep indent in each ball with a thumb or 1/2-teaspoon measure.
- Fill each indent with a scant 1/2 teaspoon raspberry jam. Sprinkle edges with sliced almonds if using.
- Bake 10–12 minutes, until edges are set and just turning golden.
- Cool 5 minutes on the sheet, then transfer to a rack. Dust with powdered sugar once fully cool.
Notes
Try lemon or orange zest in the dough, or swap the raspberry jam for apricot or blackberry. For a dipped look, cool cookies fully, then drizzle or dip edges in melted white chocolate. Store airtight at room temperature for 4–5 days, or freeze unfilled dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Festive Raspberry Almond Cookies flavors. All ingredient ratios and instructions are independently developed.