If you love the sweet and tangy taste of raspberries combined with nutty almonds, then you are in for a real treat today! I’ve put together two fantastic cookie recipes that bring these flavors together perfectly. These raspberry almond cookies are sure to brighten your day.
Whether you like a simple cookie or a pretty sandwich cookie, I have something for you. Each recipe is easy to follow, making delicious baking simple and fun in your kitchen.
Jump to Recipe:
Raspberry Almond Cookies with Freeze-Dried Berries: A Simple Treat
These raspberry almond cookies are soft and full of bright fruit flavor. The freeze-dried berries add a lovely crunch and a concentrated raspberry taste.
Key Ingredients & Tips
- Freeze-Dried Raspberries: These berries give a burst of raspberry flavor and a beautiful pink color without adding extra moisture to your cookie dough. Crush them slightly before adding.
- Almond Extract: Just a little bit of almond extract really makes the almond flavor stand out. Make sure you use extract, not essence, for the best taste.
What You Need for Raspberry Almond Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup crushed freeze-dried raspberries
⏱️ Time: 35 minutes🍽️ Yields: About 24 cookies
How to Make Raspberry Almond Cookies
Step 1: Get Ready to Bake
First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. This makes cleaning up easier too.
Step 2: Mix the Dough
In a large bowl, cream together the softened butter and granulated sugar until they are light and fluffy. Beat in the egg and almond extract until everything is well combined. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed freeze-dried raspberries.
Step 3: Bake and Enjoy
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving some space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Store these delicious cookies in an airtight container at room temperature for up to 3-4 days to keep them fresh.
Sweet Raspberry Almond Sandwich Cookies for Everyone
These raspberry almond sandwich cookies are elegant and truly delicious. They feature a tender almond cookie filled with bright raspberry jam, making them perfect for any occasion.
Key Ingredients & Tips
- Raspberry Jam: Pick a good quality raspberry jam for the best flavor. If you prefer a smoother texture, you can warm the jam slightly and press it through a sieve to remove the seeds.
- Chilling the Dough: Don’t skip chilling the dough! This step helps the cookies hold their shape when baking and prevents them from spreading too much.
What You Need for Raspberry Almond Sandwich Cookies
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup powdered sugar, plus more for dusting
- 1 large egg yolk
- 1 teaspoon almond extract
- ½ cup raspberry jam
⏱️ Time: 45 minutes + chilling🍽️ Yields: About 18 sandwich cookies
How to Make Raspberry Almond Sandwich Cookies
Step 1: Prepare the Dough
In a medium bowl, combine the all-purpose flour, almond flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg yolk and almond extract. Gradually add the dry ingredients to the wet, mixing until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Step 2: Bake the Cookie Halves
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a small round or fluted cookie cutter to cut out shapes. For half of the cookies, cut a small circle from the center to make the top halves. Place the cookies on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
Step 3: Assemble the Sandwich Cookies
Once the cookies are fully cooled, spread a small amount of raspberry jam on the flat side of each solid cookie. Gently place a cookie with the cutout center on top, creating a “sandwich.” Lightly dust the finished sandwich cookies with extra powdered sugar if you like.
📝 Final Note
These beautiful sandwich cookies are best enjoyed fresh. You can store them in an airtight container for up to 2-3 days.
