Raspberry Almond Thumbprint Cookies are a delightful treat that combines the rich, nutty flavor of almonds with the sweet, fruity taste of raspberry jam. These cookies are perfect for any celebration, whether it’s a holiday gathering, a birthday party, or just a cozy night in. The buttery, tender cookies paired with a luscious raspberry filling make this dessert a standout that everyone will love.
Raspberry Almond Thumbprint Cookies
Why These Raspberry Almond Thumbprint Cookies Are the Best
Rich Almond Flavor: The blend of almond extract and sliced almonds gives these cookies a deep, nutty flavor.
Sweet Raspberry Filling: The addition of raspberry jam provides a sweet and fruity contrast to the almond base.
Buttery and Tender Texture: The combination of butter and almond flour ensures these cookies are buttery and tender.
Festive Icing: The drizzle of icing adds a delightful touch of sweetness and visual appeal.
Holiday Memories
Raspberry Almond Thumbprint Cookies have long been a beloved treat during the holiday season. The aroma of almonds and raspberries filling the kitchen brings a sense of warmth and nostalgia, making them a perfect treat for cozy gatherings. Whether enjoyed with a cup of hot cocoa or shared at a festive holiday party, these cookies are sure to bring joy and comfort to any occasion.
Ingredient Notes
All-Purpose Flour: Forms the base of the cookie dough, providing structure and a tender texture. The right balance with the other ingredients ensures the cookies hold their shape while baking.
Unsalted Butter: This contributes richness and a flaky texture to the cookies. Cold butter helps create a tender crumb, resulting in a melt-in-your-mouth experience.
Granulated Sugar: Sweetens the cookies and aids in achieving a nice balance of flavor. It also contributes to the cookies’ crisp edges while enhancing their overall texture.
Almond Extract: Infuses the cookies with a delightful almond flavor that complements the raspberry jam beautifully, adding a warm, nutty aroma.
Seedless Raspberry Jam: Provides a burst of fruity sweetness in the center of each cookie, adding moisture and a tangy contrast to the rich almond flavor.
Powdered Sugar (for the glaze): Adds a touch of sweetness and a glossy finish, enhancing the overall presentation of the cookies while complementing their flavor.
Serving Suggestions
With a Glass of Milk: Serve Raspberry Almond Thumbprint Cookies with a cold glass of milk for a classic and delicious pairing.
As a Dessert: These cookies are perfect as a dessert for any gathering or special occasion.
With Coffee or Tea: Pair these cookies with a hot cup of coffee or tea for a delightful treat.
With Ice Cream: Enjoy these cookies with a scoop of vanilla ice cream for an extra indulgent dessert.
Gift Idea: Package these cookies in a decorative tin or box for a thoughtful homemade gift during the holiday season.
Tips for Perfect Raspberry Almond Thumbprint Cookies
Use Room Temperature Ingredients: For best results, use room-temperature ingredients to ensure a smooth and even dough.
Use High-Quality Ingredients: Using high-quality almond extract and raspberry jam ensures a rich and smooth filling.
Avoid Overbaking: Bake the cookies just until the edges begin to brown to ensure they remain tender and buttery.
A Must Try
There’s nothing quite like the smell of Raspberry Almond Thumbprint Cookies baking in the kitchen. These cookies are the perfect way to treat yourself or your loved ones to something special. Rich, sweet, and irresistibly delicious, they’re sure to become a favorite in your home.
Raspberry Almond Thumbprint Cookies
Ingredients
- 2 cups + 2 tablespoon 300gr all-purpose flour*
- 1/4 teaspoon salt
- 1 cup 226gr unsalted butter, cold and then diced into 1 Tbsp pieces
- 2/3 cup 140gr granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup of seedless raspberry jam
Glaze (optional)
- 1 cup 124gr powdered sugar
- 1 teaspoon almond extract
- 2 – 4 teaspoon water
Instructions
For the cookies:
- Preheat the oven to 350°F (180°C) and whisk together the flour and salt in a mixing bowl. Set this mixture aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend the cold butter and sugar together until well combined; this may take a minute due to the butter’s temperature.
- Add the almond extract and gradually incorporate the flour mixture. The dough will take some time to come together, so be patient—it may seem dry and crumbly at first.
- Shape about 1 tablespoon of dough into 1-inch balls and place them on ungreased baking sheets, spacing them 2 inches apart.
- Use your thumb or forefinger to make a small indentation in each cookie, large enough to hold 1/4 to 1/2 teaspoon of jam. Fill each indentation with jam.
- Refrigerate the cookies for around 20 minutes, or freeze them for 10 minutes.
- Bake in the preheated oven for 20 minutes. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
For the glaze:
- In a small mixing bowl, whisk together all the glaze ingredients, adding enough water to reach your desired consistency.
- Transfer the glaze into a sandwich-sized resealable bag. Cut a small tip from one corner of the bag to create a drizzle effect.
- Drizzle the glaze over the cooled cookies.
- Store the cookies in an airtight container at room temperature to keep them fresh.
Notes
- To measure flour accurately, scoop it with a measuring cup and then level it off using a butter knife. Avoid whisking or sifting the flour beforehand, and do not spoon it directly into the measuring cup.
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Raspberry Almond Thumbprint Cookies