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Bake Festive Raspberry-Filled Almond Cookies

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Festive Raspberry-Filled Almond Cookies are soft, buttery sandwich cookies with a hint of almond flavor, filled with raspberry jam and finished with a snowy dusting of powdered sugar. Elegant, easy, and perfect for holidays or special occasions.

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

Instructions

  1. Cream softened butter and sugar together until light and fluffy.
  2. Beat in egg, vanilla extract, and almond extract until combined.
  3. In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
  4. Gradually mix dry ingredients into wet until a soft dough forms.
  5. Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
  7. Roll out dough to 1/4 inch thickness. Cut out shapes using cookie cutters; cut windows into half the cookies.
  8. Transfer cookies to baking sheet and bake for 8–10 minutes, until edges are just golden.
  9. Cool completely. Spread raspberry jam on the flat side of solid cookies. Top with window cookies.
  10. Dust finished cookies with powdered sugar before serving.

Notes

  • Substitute raspberry jam with apricot or strawberry for variety.
  • Add toasted chopped almonds to the dough for extra crunch.
  • Drizzle melted chocolate on top before dusting for a festive touch.
  • Chill dough fully to prevent spreading and maintain shape.
  • Assemble only when cookies are fully cooled to avoid sogginess.

Nutrition

Find it online: https://cookedbymaya.com/bake-festive-raspberry-filled-almond-cookies/