Raspberry Almond Cookies Recipe
Today, I’d like to share a delightful cookie recipe made with one of the most delicate and elegant red fruits; raspberry. Almond Cookies with Raspberry Filling! Crispy on the outside, filled with tangy raspberry inside, and bursting with aroma, these cookies will make your tea times extra special on any occasion. They’re also the perfect cure for sudden sweet cravings!
In this recipe, instead of the runny Turkish-style jams, you’ll need to use firm-textured marmalades or jams thickened with pectin, as commonly found abroad. Alternatively, you can make your own thick fruit sauce by thickening it with starch. For example, you can use the kind of fruit sauces typically used in strawberry pop tart or sour cherry cheesecake recipes.
If you prefer, you can replace the raspberry filling with any fruit-flavored jam, marmalade, or sauce you like.
Why Almond Flour?
Using almond flour gives the cookies a crispier texture and a uniquely rich flavor. Hazelnut flour is also a nice alternative if you’d like to experiment with a different aroma.
The Challenge: Shaping
The trickiest part of this recipe is shaping the cookies. Normally, we would flatten the dough and add a filling as if making stuffed kofte, but since the filling here is jam or marmalade, it’s quite difficult to seal it that way. Instead, after placing the filling, we cover the top with a small piece of dough. This prevents the filling from leaking and makes shaping much easier.
These cookies pair beautifully with a cup of hot tea or a light coffee. They’re perfect for serving guests or simply treating yourself to a small, sweet reward. If you try them, don’t forget to share your photos and experiences with me.
Enjoy!
Raspberry Almond Cookies Recipe with Video
Ingredients
- 125 g butter, at room temperature,
- 1/2 cup powdered sugar,
- 1/2 cup almond flour,
- 1 1/2 cups all-purpose flour,
- A pinch of ground vanilla,
- 1/2 cup thick raspberry marmalade,
- 2 tbsp powdered sugar, for dusting.
Preparation
- Combine butter, powdered sugar, and vanilla in a mixing bowl,
- Add the almond flour and mix well,
- Gradually add the all-purpose flour while checking the texture, and knead until you get a non-sticky dough,
- Take pieces of dough slightly larger than a walnut but smaller than a mandarin, roll them into balls, and make a hollow in the center with your thumb,
- Place about a teaspoon of marmalade inside,
- Gently close the opening by pinching the dough toward the center as much as possible,
- Take a small piece of dough, flatten it with your fingers, and cover the open part of the cookie. Press lightly at the seams or seal by marking gently with a fork,
- Place the cookies on a baking sheet lined with parchment paper,
- Bake in a preheated oven at 200°C (390°F) until lightly golden in spots,
- Let them cool for 1–2 minutes after baking, then coat with powdered sugar.
Bon appétit!