Go Back
Welcome to the delightful world of baking, where the simple act of mixing ingredients transforms into a sensory experience filled with aromas and flavors. Today, we delve into the wonderful recipe for Raspberry Almond Shortbread Cookies—an exquisite treat that beautifully marries the tartness of fresh raspberries with the nutty essence of almonds. These cookies are not only visually appealing with their vibrant colors but also possess a melt-in-your-mouth texture that is sure to impress anyone who takes a bite.

Raspberry Almond Shortbread Cookies

Discover the joy of baking with these Raspberry Almond Shortbread Cookies! This delightful recipe combines the tartness of fresh raspberries with the nutty flavor of almonds, resulting in a melt-in-your-mouth treat. Perfect for any occasion, these cookies are easy to make and beautifully appealing. Share them with family and friends, or enjoy them yourself! Get ready to impress with this tasty twist on a classic! #Baking #Cookies #Shortbread #Raspberry #Almond #Desserts #SweetTreats
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/2 cup almond flour

1/2 teaspoon salt

1/2 cup fresh raspberries (or freeze-dried raspberries for a crunch)

Sliced almonds for garnish (optional)

Extra powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, powdered sugar, and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

      Add the Extracts: Mix in the vanilla extract and almond extract until well combined.

        Combine the Dry Ingredients: In another bowl, whisk together the all-purpose flour, almond flour, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry mixture to the butter-sugar mixture, mixing until just combined. Do not overmix.

            Fold in Raspberries: Gently fold the fresh raspberries into the cookie dough, being careful not to mash them too much. If using freeze-dried raspberries, you can crush them slightly before adding for a more intense flavor.

              Shape the Cookies: Using a cookie scoop or your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheets, leaving a little space between each cookie.

                Garnish (optional): Press a few sliced almonds on the top of each cookie for added texture and visual appeal.

                  Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden. The centers may seem soft but will firm up as they cool.

                    Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Once cool, dust with additional powdered sugar before serving.

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | About 24 cookies

                        Enjoy your delightful Raspberry Almond Shortbread Cookies with a cup of tea or coffee!