Tender Raspberry Almond Cookies (Print Version)

Buttery almond cookies filled with raspberry jam and dusted sugar, perfect for teatime or festivities.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1 cup finely ground blanched almonds (almond flour) (100 g)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened (170 g)
06 - 2/3 cup powdered sugar (80 g)
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam (225 g)
11 - 1/4 cup powdered sugar, for dusting (30 g)

# Directions:

01 - In a medium bowl, whisk together the flour, almond flour, cinnamon, and salt; set aside.
02 - In a large bowl, beat the softened butter with powdered sugar until light and creamy.
03 - Add the egg yolk, vanilla extract, and grated lemon zest to the creamed mixture; beat until fully combined.
04 - Gradually incorporate the dry ingredients into the wet mixture, mixing gently until a dough forms.
05 - Divide the dough into two equal parts, shape each into a flat disk, wrap in plastic, and refrigerate for at least one hour.
06 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disk to approximately 1/8 inch (3 mm) thickness.
08 - Use a 2-inch (5 cm) round or fluted cutter to cut out cookies; arrange half on the prepared baking sheets.
09 - Use a smaller 1-inch (2.5 cm) cutter to remove centers from remaining cookies to form lattice or window designs.
10 - Gather and roll out scraps as needed to cut additional cookies.
11 - Bake for 10 to 12 minutes until edges turn lightly golden; cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
12 - Once cooled, dust the cutout cookies with powdered sugar evenly.
13 - Spread about 1 teaspoon of raspberry jam on the flat side of each bottom cookie and sandwich with the sugared tops.
14 - Allow the assembled cookies to rest for at least 30 minutes so the jam can set properly before serving.

# Expert Suggestions:

01 -
  • The dough is buttery and forgiving, with ground almonds giving you a tender crumb that actually holds together when sandwiched.
  • That jam-filled window catching the light makes them look far more complicated than they are to assemble.
  • They keep beautifully for days, so you can bake ahead without stress, perfect for gifts or unexpected guests.
02 -
  • Softened butter is non-negotiable—cold butter won't cream properly and your cookies will be tough instead of tender, a difference you'll taste immediately.
  • Don't skip the chilling time; it's the difference between cookies that spread into thin wafers and cookies that hold their shape and thickness.
  • The egg yolk, not a whole egg, is crucial—a whole egg adds too much moisture and makes the dough more cake-like rather than crisp-tender.
03 -
  • If your dough tears when you're cutting out the center circles, it's too warm—chill it again rather than fighting it, and you'll get cleaner cutouts with less frustration.
  • Use a bench scraper to lift each cut cookie from the work surface; it's gentler than a spatula and prevents stretching the delicate dough.
  • Toast your almonds lightly before grinding them into flour if you want a deeper, more complex flavor—it changes the whole character slightly and makes them taste more like cake made in Vienna than one made last week.
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