Raspberry and almond cookies are a beloved classic in our family. These delicious little treats combine the tartness of raspberry jam with the nutty crunch of almonds. I started making them when my children were little, and they’ve become a staple at our holiday gatherings and tea parties. They have the perfect crumbly texture with a light frosting that makes every bite a joyful experience. Whether you’re making them for a cozy family weekend or a festive party, they bring warmth and sweetness to the table.
These cookies are perfect with a steaming cup of tea or coffee. If you’re serving them for dessert after a hearty lunch, consider pairing them with a light lemon sorbet to balance the rich, nutty flavor of the cookies. They’re also delicious on a dessert platter alongside other delicate pastries like shortbread or macarons. Raspberry Almond Cookies
Servings: 24 cookies
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup almond flour
1/4 cup raspberry preserves
1/2 cup powdered sugar
1 to 2 tablespoons milk
Directions
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