I have been loving these sweet raspberry almond cookie recipes recently, and I can’t wait to share them with you. There’s something truly special about the bright taste of raspberries paired with the warm, nutty notes of almond, making them a perfect treat for any time.
Today, I am giving you two wonderful ways to enjoy this classic flavor combination. You’ll find straightforward instructions for both a simple cookie with freeze-dried berries and a charming sandwich cookie version. These easy baking ideas are great for sharing with friends and family.
Jump to Recipe:
Raspberry Almond Cookies With Freeze Dried Berries
These raspberry almond cookies are simple to make and packed with fruity flavor. The freeze-dried berries add a lovely tartness and a beautiful pop of color to each bite, making them extra special.
Key Ingredients & Baking Tips
- Freeze-Dried Raspberries: These give a strong berry taste without adding extra moisture, keeping your cookies crisp. Crush them lightly before adding them to the dough for even distribution.
- Almond Extract: A little goes a long way! It provides that signature nutty aroma and flavor. Be careful not to use too much, or it can overpower the delicate raspberry notes.
What You Need for Raspberry Almond Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- ½ cup crushed freeze-dried raspberries
⏱️ Time: 25 minutes🍽️ Yields: 2 dozen cookies
How to Make Raspberry Almond Cookies
Step 1: Prep & Mix Wet
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Beat in the egg and almond extract until everything is well combined.
Step 2: Combine & Bake
Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Gently fold in the crushed freeze-dried raspberries. Drop spoonfuls of dough onto an ungreased baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
📝 Final Note
Let these raspberry almond cookies cool completely on a wire rack before storing them in an airtight container at room temperature for up to 3-4 days to keep them fresh.
Raspberry Almond Sandwich Cookies for a Classic Treat
If you love a cookie with a creamy center, these raspberry almond sandwich cookies are for you. Soft almond cookies hug a sweet raspberry jam filling, making them absolutely delicious and a real crowd-pleaser.
Key Ingredients & Baking Tips
- Room Temperature Butter: Make sure your butter is truly softened to room temperature for easy creaming. This step helps create a light and airy cookie dough texture.
- Good Quality Raspberry Jam: The jam is the star of the filling, so choose a brand or homemade jam you really enjoy. A jam with good fruit content will give you the best flavor.
What You Need for Raspberry Almond Sandwich Cookies
- 2 cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- ½ cup raspberry jam
- Powdered sugar for dusting (optional)
⏱️ Time: 40 minutes (plus chilling)🍽️ Yields: About 1.5 dozen sandwich cookies
How to Make Raspberry Almond Sandwich Cookies
Step 1: Make Dough & Chill
In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until fluffy. Beat in the egg and almond extract until well combined. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Step 2: Bake Cookies & Assemble
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a cookie cutter to cut out shapes. Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Once cool, spread raspberry jam on the flat side of one cookie and top with another cookie to form a sandwich. If you like, dust with powdered sugar.
📝 Final Note
These raspberry almond sandwich cookies taste best when eaten fresh, but you can store them in an airtight container at room temperature for up to 2-3 days.