🫐 Raspberry Filled Almond Cookies – Sweet & Nutty Bliss 🌰🍪

Buttery almond dough meets tangy raspberry filling for a cookie that’s fancy, fruity, and irresistible!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour (or ground almonds)
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1 egg
• 1/4 tsp salt
• 1/2 cup raspberry jam or preserves
• Sliced almonds (optional, for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk flour, almond flour, and salt in a medium bowl.
3. In a large bowl, beat butter, granulated sugar, powdered sugar, almond extract, vanilla, and egg until creamy.
4. Gradually add dry ingredients to wet mixture until dough is soft and slightly sticky.
5. Roll tablespoon-sized portions into balls and place 2 inches apart on baking sheet.
6. Press thumb into each ball to create a small well. Fill with raspberry jam.
7. Optional: Garnish edges with sliced almonds.
8. Bake 12–15 minutes until edges are lightly golden.
9. Cool on sheet for a few minutes, then transfer to wire rack.

Details

• Prep Time: 15 minutes
• Bake Time: 12–15 minutes
• Total Time: ~30 minutes
• Yield: ~20 cookies
• Kcal: ~100–120 kcal per cookie

✨ Buttery, fruity, and nutty—perfect for tea parties, holiday trays, or sweet moments anytime! 🫐🍪

Hashtags

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