Raspberry Almond Thumbprint Cookies are a delightful treat that combines the nutty flavor of almonds with the sweet and tart taste of raspberry jam. These cookies are not only delicious but also visually stunning, making them the perfect addition to any dessert table or a sweet snack option for your afternoon tea. Easy to prepare and bake, these cookies are a charming choice for gatherings or simply to enjoy at home!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Raspberry Almond Thumbprint Cookies
- How to Make Raspberry Almond Thumbprint Cookies
- Tips for Making Raspberry Almond Thumbprint Cookies
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Raspberry Almond Thumbprint Cookies
- Reheating Raspberry Almond Thumbprint Cookies
- Serving Suggestions
- FAQs
- Try these Raspberry Almond Thumbprint Cookies related recipes next!
- Cherry Almond Cookie Recipe
- Apricot Thumbprint Cookies
- Classic Butter Cookie Recipe
- Peanut Butter Blossoms
Why You’ll Love This Recipe
- Easy to Prepare: These thumbprint cookies come together quickly with minimal ingredients, making them ideal for novice bakers or those short on time.
- Flavorful Combination: The pairing of almond and raspberry delivers a delightful flavor explosion that is sure to impress your guests.
- Customizable: This cookie recipe can be easily adapted with different nut butters, jams, or toppings to fit your preferences.
- Perfect for Sharing: These cookies are perfect for gifting, sharing at parties, or simply enjoying with friends over coffee!
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour: Provides the base structure for the cookies. Make sure to measure it accurately for the best results.
- Almond meal: Adds a lovely nutty flavor and tenderness to the cookies. You can use store-bought or homemade almond meal.
- Granulated sugar: Sweetens the dough and creates a crisp outer texture.
- Unsalted butter: Provides richness and a tender crumb. Ensure it is softened to room temperature.
- Egg yolk: Adds moisture and richness to the cookie dough, contributing to a tender texture.
- Pure almond extract: Infuses the cookies with a strong almond flavor that complements the raspberry jam perfectly.
- Raspberry jam: The star filling that adds sweetness and tartness; feel free to use homemade or store-bought.
- Powdered sugar: For dusting the cookies before serving that adds a lovely finishing touch.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the egg yolk and pure almond extract, mixing until combined.
- Gradually add in all-purpose flour and almond meal, stirring until the dough forms.
- Using your hands, roll the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a small spoon, create an indentation in the center of each ball.
- Fill each indentation with raspberry jam generously.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
- Once cool, dust with powdered sugar and serve!
- Chill the Dough: If the dough is too soft to handle, refrigerate for 30 minutes to firm up before rolling into balls.
- Use Quality Jam: A good-quality raspberry jam makes a big difference in flavor. Choose one that has real fruit pieces for added texture.
- Experiment with Flavors: Feel free to substitute almond extract with vanilla or other flavors, and try using different types of jam like apricot or strawberry!
Make-Ahead Instructions
- The cookie dough can be prepared in advance and refrigerated for up to 3 days before baking.
- You can also freeze the rolled cookie dough balls for later baking. Just thaw them in the refrigerator before baking.
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to one week. If you find them getting too soft, you can place a slice of bread in the container to help retain moisture.
- To freeze the baked cookies, place them in a single layer in a freezer-safe container separated by parchment paper.
- They can be frozen for up to 3 months. To serve, thaw at room temperature for a couple of hours before enjoying.
- Reheat cookies in a preheated oven at 300°F (150°C) for about 5-7 minutes, just until warmed through.
- Enjoy them warm with a cup of tea or coffee for a delightful treat!
Serving Suggestions
FAQs
Can I use different types of nut flours?
Absolutely! You can replace almond meal with other nut flours like hazelnut or cashew to create unique flavors.
Can I make these cookies vegan?
Yes! Replace the butter with coconut oil or vegan butter and the egg yolk with flax or chia seed egg substitute.
How should I store the cookies after baking?
Store them in an airtight container at room temperature. They can last for up to a week!
Can I use homemade jam?
Yes! Homemade jam works wonderfully and can add a personal touch to your cookies.
How do I know when the cookies are done baking?
They should be lightly golden around the edges but still soft in the center. The cookies will firm up as they cool!
