I love a good cookie, especially when it combines two of my favorite flavors: bright raspberries and nutty almonds. These raspberry almond cookies offer something special for everyone. Whether you like them soft and chewy, delicate and buttery, or crisp and crumbly, I have a recipe here for you.
Today, I’m sharing three fantastic easy baking ideas that highlight the perfect pairing of raspberries and almonds. Get ready to bake some truly delightful treats!
Jump to Recipe:
- 1. Raspberry Almond Butter Cookies
- 2. Raspberry Almond Crescent Cookies
- 3. Raspberry Almond Shortbread Cookies
Raspberry Almond Butter Cookies
These soft, chewy raspberry almond cookies bring together lovely raspberry jam and creamy almond butter. They are simple to prepare and great for a quick snack or a sweet finish to any meal.
Key Ingredients & Tips for Almond Butter Cookies
- Almond Butter Choice: Use a natural, creamy almond butter for the best texture and rich flavor in these cookies.
- Jam Quality: A good quality raspberry jam with real fruit pieces will make these cookies even better.
- Baking Don’t Overbake: Take the cookies out when the edges are set but the middle still looks a little soft. They will firm up as they cool.
What You Need for Raspberry Almond Butter Cookies
- 1/2 cup creamy almond butter
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup raspberry jam
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: 12 cookies
How to Make Raspberry Almond Butter Cookies
Step 1: Mix Wet Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond butter, sugar, and egg. Mix until the batter is smooth and well combined.
Step 2: Form and Bake Cookies
Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper. Use your thumb to make a small indent in the center of each cookie. Fill each indent with a small amount of raspberry jam. Bake for 10-12 minutes until the edges look set.
📝 Final Note
These cookies are quite delicate when warm. Let them cool on the baking sheet for at least 5 minutes before trying to move them to a wire rack.
Raspberry Almond Crescent Cookies
These delicate crescent-shaped raspberry almond cookies have a wonderful melt-in-your-mouth texture. They feature a gentle almond taste with a bright raspberry touch, making them a true classic.
Key Ingredients & Tips for Crescent Cookies
- Almond Flour: Using fine almond flour helps create the soft, crumbly texture essential for these crescent cookies.
- Powdered Sugar Finish: A light dusting of powdered sugar after baking adds both sweetness and a beautiful look.
- Chill the Dough: Don’t skip chilling the dough; it helps the cookies keep their pretty crescent shape while baking.
What You Need for Raspberry Almond Crescent Cookies
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar, plus more for dusting
- 1 cup almond flour
- 1/2 teaspoon almond extract
- 2 tablespoons raspberry preserves
⏱️ Time: 35 minutes🍽️ Yields: 18 cookies
How to Make Raspberry Almond Crescent Cookies
Step 1: Prepare the Cookie Dough
Cream the softened butter with 1/4 cup powdered sugar until light and fluffy. Stir in the almond flour and almond extract until a soft dough forms. Wrap the dough in plastic and chill it in the refrigerator for at least 30 minutes.
Step 2: Shape and Bake
Preheat your oven to 325°F (160°C). Take small pieces of the chilled dough and roll them into short logs, then gently bend them into crescent shapes. Place them on a baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
📝 Final Note
Once the cookies are completely cool, you can store them in an airtight container at room temperature for up to 3-4 days to keep them fresh.
Raspberry Almond Shortbread Cookies
Classic shortbread gets a nice boost with almond and bright raspberry flavors. These buttery, crisp raspberry almond cookies are truly satisfying and easy to make.
Key Ingredients & Tips for Shortbread Cookies
- Cold Butter is Best: Always use cold, cubed butter for shortbread. This helps create a tender, flaky texture.
- Almond Extract: A small amount of almond extract really brings out the almond taste in these cookies.
- Avoid Overmixing: Mix the dough just until it comes together. Overmixing can make shortbread tough.
What You Need for Raspberry Almond Shortbread Cookies
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- Raspberry glaze (made with powdered sugar and raspberry juice)
⏱️ Time: 40 minutes🍽️ Yields: 16 cookies
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prepare Shortbread Dough
Preheat your oven to 325°F (160°C). In a food processor, combine the flour, sugar, and cold cubed butter. Pulse until the mixture is crumbly. Add the almond extract and process until a dough just begins to form.
Step 2: Bake and Glaze
Press the dough evenly into an 8×8 inch baking pan lined with parchment paper. Bake for 20-25 minutes, until the edges are lightly golden. Let the shortbread cool completely in the pan. Once cool, prepare a simple raspberry glaze (mix powdered sugar with a little raspberry juice) and drizzle it over the cookies. Cut into squares or bars.
📝 Final Note
For an extra bit of texture and flavor, sprinkle some finely chopped toasted almonds over the raspberry glaze before it sets.
