Almond and Raspberry Shortbread Cookies Recipe

Introduction

Almond and Raspberry Shortbread Cookies are a delightful fusion of buttery shortbread, fragrant almonds, and tangy raspberry preserves. These melt-in-your-mouth cookies are perfect for any occasion, from holiday celebrations to afternoon tea. With their delicate texture, subtle nutty flavor, and sweet raspberry filling, these cookies are sure to become a beloved treat in your baking repertoire.

What makes these shortbread cookies extra special is the combination of the rich, crumbly shortbread base and the bright, fruity raspberry center. The addition of almonds brings a lovely crunch and depth of flavor, making every bite a perfect balance of sweetness and nuttiness. Whether you’re baking for a special event or simply indulging in a homemade treat, Almond and Raspberry Shortbread Cookies are sure to impress.

Why You’ll Love Almond and Raspberry Shortbread Cookies

• Rich, Buttery Flavor: The shortbread base is made with butter, which gives it a rich and tender texture that’s both crumbly and melt-in-your-mouth delicious.
• Nutty Almond Flavor: The almonds provide a pleasant crunch and a subtle, nutty flavor that complements the buttery shortbread perfectly.
• Sweet and Tangy Raspberry Filling: The raspberry preserves add a beautiful pop of color and a sweet-tart flavor that balances the richness of the shortbread.
• Beautiful and Elegant: These cookies are as visually stunning as they are delicious. The vibrant raspberry filling peeking through the center of each cookie adds a festive touch, making them perfect for holiday gifting or special occasions.
• Easy to Make: Despite their elegant appearance, these cookies come together fairly easily, making them suitable for bakers of all skill levels.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 10-12 minutes
• Servings: Approximately 24 cookies
• Calories per Serving: Around 120-130 calories per cookie, depending on portion sizes and ingredients.

Nutrition Facts (Per Serving)

• Calories: 120-130 kcal
• Fat: 8-10g
• Carbohydrates: 12-15g
• Protein: 1g
• Fiber: 1g
• Sugar: 6-8g

Ingredients

For the Almond and Raspberry Shortbread Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup powdered sugar
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• 1 cup ground almonds (almond meal)
• ¼ teaspoon salt
• ½ cup raspberry preserves or jam
• 1 tablespoon sliced almonds (for garnish, optional)

Optional Toppings:

• Powdered sugar for dusting (optional)
• Extra raspberry preserves for filling

Step-by-Step Instructions

1. Prepare the Dough

Start by creaming the softened butter and powdered sugar together in a large mixing bowl. Use an electric mixer on medium speed to beat the butter and sugar until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air into the dough, helping to achieve the delicate crumbly texture of shortbread cookies.

Add the almond extract and mix until fully incorporated. The almond extract gives the cookies a lovely nutty aroma that complements the ground almonds in the dough.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. The flour provides the structure for the shortbread, while the ground almonds add flavor and texture. The salt enhances the sweetness of the cookies and balances the rich butteriness.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly crumbly. Be careful not to overmix, as this can make the cookies dense instead of light and tender.

3. Chill the Dough

Once the dough is mixed, turn it out onto a piece of plastic wrap and shape it into a disk. Wrap the dough tightly and refrigerate it for 30 minutes to 1 hour. Chilling the dough helps it firm up, making it easier to roll out and cut into shapes. It also helps prevent the cookies from spreading too much during baking.

4. Preheat the Oven and Prepare the Baking Sheets

While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking.

5. Roll Out the Dough

Once the dough is chilled, remove it from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough to about ¼-inch thickness. If the dough is too sticky, lightly flour the rolling pin and surface to prevent sticking.

Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough. You should aim for about 24 cookies, depending on the size of your cutter.

6. Create the Raspberry Centers

Place half of the cookie circles on the prepared baking sheets. Using a small spoon or your finger, gently press a small indentation in the center of each cookie. This will create a well to hold the raspberry preserves.

Spoon a small amount (about ½ teaspoon) of raspberry preserves into the center of each cookie. Be careful not to overfill, as the jam can bubble over during baking.

Place the remaining cookie circles on top of the jam-filled cookies, gently pressing the edges together to seal them. You can use the tines of a fork to press around the edges for a decorative touch and to ensure the cookies stay sealed during baking.

7. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as they bake, as shortbread cookies can brown quickly.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

8. Garnish and Serve

Once the cookies have cooled, you can garnish them with sliced almonds for a little extra crunch and a touch of elegance. If desired, dust the cookies lightly with powdered sugar for a beautiful finishing touch.

Serve the cookies immediately, or store them in an airtight container for up to one week. These cookies also freeze well, so you can make them ahead of time and enjoy them whenever you like.

Tips for Perfect Almond and Raspberry Shortbread Cookies

• Use Room Temperature Butter: For the best texture, make sure the butter is softened to room temperature. Cold butter won’t cream properly, and melted butter can cause the dough to spread too much.
• Don’t Overmix the Dough: Shortbread dough should be mixed just until the ingredients come together. Overmixing can result in dense cookies, so handle the dough gently.
• Chill the Dough: Chilling the dough is essential for achieving the light, crumbly texture of shortbread cookies. It also makes the dough easier to roll out and cut.
• Use High-Quality Raspberry Preserves: The raspberry preserves are a key component of these cookies, so choose a high-quality, all-natural jam or preserve for the best flavor.
• Customize the Filling: While raspberry preserves are classic, feel free to experiment with other fruit preserves, such as strawberry, apricot, or blackberry, to give the cookies a different twist.

Variations of Almond and Raspberry Shortbread Cookies

• Almond and Strawberry Shortbread Cookies: Swap the raspberry preserves for strawberry jam or preserves for a slightly sweeter flavor. The almond and strawberry combination is always a hit.
• Lemon Almond Shortbread Cookies: Add the zest of one lemon to the dough for a refreshing citrus twist. The tartness of lemon complements the sweetness of the shortbread and almonds.
• Chocolate Almond Raspberry Shortbread Cookies: For a richer version of these cookies, drizzle melted dark chocolate over the cooled cookies or add mini chocolate chips to the dough for extra indulgence.
• Apricot Almond Shortbread Cookies: Replace the raspberry preserves with apricot jam for a more delicate, slightly tangy flavor. The apricot pairs beautifully with the almond dough.
• Cranberry Almond Shortbread Cookies: Use cranberry sauce or preserves for a holiday-inspired twist. The tart cranberries contrast wonderfully with the sweet and buttery shortbread base.

Storage and Shelf Life

These Almond and Raspberry Shortbread Cookies are best enjoyed within 3-5 days of baking. Store the cooled cookies in an airtight container at room temperature to keep them fresh and crisp.

For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze them until solid. Then, transfer the cookies to a freezer-safe container or bag. Frozen cookies can last up to 3 months. To thaw, simply leave the cookies at room temperature for 30 minutes before serving.

Side Dishes and Pairings for Almond and Raspberry Shortbread Cookies

Pair these delicious cookies with a variety of beverages and snacks for a complete experience:

• Tea: Almond and raspberry shortbread cookies pair beautifully with a hot cup of tea. Choose a light green tea, chamomile, or Earl Grey for a perfect match.
• Coffee: These cookies also complement a cup of coffee, whether you prefer a light roast or a more robust dark roast.
• Hot Chocolate: For a cozy treat, pair these cookies with a rich mug of hot chocolate, especially on a chilly day.
• Fruit Platter: Fresh fruit like strawberries, raspberries, or citrus slices can provide a refreshing contrast to the sweet, buttery shortbread.
• Cheese Plate: For a more savory pairing, serve the cookies alongside a cheese plate with mild cheeses like brie or goat cheese. The contrast of flavors will delight your taste buds.

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Conclusion

Almond and Raspberry Shortbread Cookies are a delightful treat that combines the best of buttery shortbread, crunchy almonds, and a sweet-tart raspberry filling. Whether you bake them for special occasions, gift them to loved ones, or simply enjoy them with a cup of tea, these cookies are sure to impress. With easy-to-follow instructions and customizable variations, they’re a versatile addition to any cookie platter or dessert table. Give these cookies a try and enjoy the melt-in-your-mouth goodness of this classic recipe!