Name: Bake Festive Raspberry-Filled Almond Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp almond extract; 1 1/2 cups all-purpose flour; 1 cup almond flour; 1/4 tsp salt; 1/2 cup seedless raspberry jam; Powdered sugar, for dusting

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These Festive Raspberry-Filled Almond Cookies are the perfect blend of buttery, nutty, and fruity. I love baking them around the holidays — or anytime I want something sweet and elegant. The soft almond-flavored cookies cradle a bright pop of raspberry jam, and the delicate dusting of powdered sugar gives them a beautiful, snowy finish.

Why You’ll Love This Recipe

I love how these cookies look fancy, but they’re really simple to make. They have a soft, melt-in-your-mouth texture thanks to the almond flour, and the raspberry jam brings a lovely tart-sweet contrast. They’re great for cookie exchanges, dessert platters, or even as a homemade gift. Plus, they hold their shape beautifully, so they’re just as stunning as they are tasty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Almond extract
All-purpose flour
Almond flour
Salt
Raspberry jam (seedless preferred)
Powdered sugar, for dusting

Directions

I start by creaming the softened butter and sugar together until light and fluffy.
I beat in the egg, vanilla, and almond extract until smooth.
In a separate bowl, I whisk together the all-purpose flour, almond flour, and salt.
I gradually mix the dry ingredients into the wet until a soft dough forms.
I divide the dough into two discs, wrap them in plastic wrap, and chill for at least 1 hour.
Once chilled, I preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
I roll out one dough disc to about ¼ inch thickness and cut out shapes with a cookie cutter.
For half of the cookies, I cut out a smaller shape in the center to create the “window.”
I bake the cookies for 8–10 minutes until the edges are just turning golden.
After cooling, I spread a small amount of raspberry jam on the flat side of a solid cookie, then gently press a window cookie on top.
I dust the tops with powdered sugar before serving.

Servings and timing

This recipe makes about 24 sandwich cookies, depending on the size of the cutters. It takes about 20 minutes to prep (plus chilling time) and 10 minutes to bake. I usually allow 1.5 hours from start to finish.

Variations

Sometimes I swap the raspberry jam for apricot or strawberry if I want something a little different. I’ve also added finely chopped toasted almonds to the dough for extra crunch. If I want a chocolate twist, I drizzle melted dark chocolate over the tops before dusting with sugar.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well — I just layer them between sheets of parchment paper in a container and thaw at room temperature when ready to enjoy. I don’t reheat them, but they’re delicious right out of the tin.

FAQs

Can I use store-bought almond flour?

Yes, I always use store-bought finely ground almond flour for the smoothest texture. It blends easily into the dough.

What jam works best for these cookies?

Seedless raspberry jam gives a smooth, bright filling, but any firm jam or preserve will work. I avoid anything too runny.

Do I have to chill the dough?

Yes, chilling helps firm up the dough so it rolls out cleanly and the cookies hold their shape while baking.

Can I make these gluten-free?

Yes, I can use a 1:1 gluten-free flour blend along with the almond flour. The texture stays soft and slightly crumbly.

How do I keep the cookies from getting soggy?

I store them in a dry, airtight container and only fill and assemble them once they’re completely cool.

Conclusion

Festive Raspberry-Filled Almond Cookies are the kind of treat that never fails to impress — with their delicate look, soft almond flavor, and sweet jam center. I love how they brighten up any cookie tray and bring that extra touch of joy to any celebration. Once I’ve made them once, they quickly become a holiday favorite.