These raspberry almond cookies are a real treat! They have a lovely almond flavor paired with sweet, freeze-dried berries that pack a punch of fruity goodness.
Honestly, the combination is irresistible. I always find myself sneaking a few from the jar! Perfect for sharing, or just enjoying with a cup of tea as a special snack.
Key Ingredients & Substitutions
Almond Flour: This is a star ingredient, giving the cookies a nutty flavor and tender texture. If you’re nut-free, you can substitute with oat flour or a gluten-free flour blend. Just keep in mind the texture may vary slightly.
All-Purpose Flour: It balances well with almond flour. You can use whole wheat flour for a heartier version, but the cookies might be denser.
Freeze-Dried Raspberries: They really add fruity flavor without extra moisture. If you can’t find them, dried cranberries or cherries can work, but they won’t have the same tangy flavor.
Unsalted Butter: While I recommend using unsalted butter for better control of saltiness, feel free to use vegan butter or coconut oil for a dairy-free option.
Almond Extract: This enhances the almond flavor beautifully. If you don’t have it, vanilla extract is a good substitute, but the flavor profile will change slightly.
How Do I Ensure My Cookies Are Chewy and Soft?
To get that perfect chewy texture, pay attention to a few key steps. Make sure you don’t overmix the dough after adding the dry ingredients, as this can create a denser cookie.
- Use room temperature butter to cream with sugar easily, creating air pockets that help keep cookies soft.
- Don’t overbake! You’ll want to pull the cookies out when the edges are lightly golden but the center is still soft. They’ll firm up a bit as they cool.
- If using frozen or fresh raspberries, remember they add moisture. Consider adjusting the flour amount slightly to maintain the right balance.
By following these tips, your raspberry almond cookies will be a delightful treat every time!
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
For the Mix-Ins:
- 1/2 cup chopped almonds (plus some whole almonds for topping)
- 1/2 cup freeze-dried raspberries, roughly chopped (plus some pieces for topping)
- Optional: 1/4 cup mini dark chocolate chips (for extra richness)
For Topping:
- Coarse sea salt for sprinkling (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep work and about 10-12 minutes for baking. After that, let the cookies cool for about 5 minutes on the baking sheet. The total time from start to finish is roughly 30 minutes, making these cookies a quick and easy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This is the base for your cookies and helps everything blend well. Set this mixture aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Use an electric mixer or a whisk until it becomes light and fluffy. This should take about 2-3 minutes. It’s key for a nice texture!
4. Add Egg and Extract:
Next, beat in the egg and almond extract. Mix until everything is well combined and you have a smooth creamy mixture.
5. Combine Wet and Dry Ingredients:
Gradually fold in your dry ingredients into the wet mixture. Do this gently to avoid overmixing, which can make the cookies tough. Mix until just combined.
6. Add Mix-ins:
Now, gently fold in the chopped almonds, freeze-dried raspberries, and the optional chocolate chips if you’re using them. This is where the fun flavor really comes in!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
8. Garnish the Cookies:
For a little extra fancy look, press a few whole almonds and pieces of freeze-dried raspberry onto the tops of each cookie before baking. It makes them look so inviting!
9. Optional Topping:
If you’d like, sprinkle a tiny bit of coarse sea salt on top of the cookies for a lovely contrast to the sweetness.
10. Bake:
Bake your cookies in the preheated oven for 10-12 minutes. You want the edges to be golden and the centers to be set but soft. Don’t overbake!
11. Cool:
Once done, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up before transferring to a wire rack to cool completely.
12. Serve and Enjoy:
Your delightful raspberry almond cookies are now ready! Share them with friends or keep them all for yourself. They pair wonderfully with a nice cup of tea or coffee!
These cookies will have a lovely almond flavor with tart bursts from the raspberries, and the crunchy almonds add the perfect texture. Enjoy your baking!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
While you can use fresh raspberries, be aware that they contain more moisture. To maintain the cookie texture, consider reducing the amount of butter slightly or adding a bit more flour to compensate for the moisture. Gently fold them in to avoid crushing them too much!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer, then transfer to a zip-top bag. They’ll keep well for up to 3 months; just thaw them at room temperature when you’re ready to enjoy!
Can I Substitute the Almond Flour?
Yes! If you need a nut-free option, you can substitute almond flour with an equal amount of oat flour or a gluten-free flour blend. Keep in mind that the flavor and texture may differ slightly from the original recipe.
What If My Dough Is Too Wet?
If your dough feels too wet and sticky, gently fold in a little extra all-purpose flour, one tablespoon at a time, until it reaches a more manageable consistency. Just be careful not to overmix, as this can result in tougher cookies.
