Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies: Buttery, Nutty & Bursting with Berry Bliss 🍪🌰🍓✨

1. Introduction

Raspberry almond thumbprint cookies are a classic treat that combines the rich, nutty flavor of almonds with the sweet-tart burst of raspberry jam. These delicate, buttery cookies are perfect for holiday gatherings, afternoon tea, or anytime you crave a little indulgence. The almond flour in the dough adds a tender crumb, while the raspberry jam filling provides a vibrant pop of color and flavor. Whether you’re a seasoned baker or a beginner looking for delicious dessert recipes, this raspberry almond thumbprint cookies recipe is easy to follow and guaranteed to impress!

2. Ingredients

Gathering quality ingredients is the first step to creating perfect raspberry almond thumbprint cookies. Here’s what you’ll need:

• 1 cup (120g) all-purpose flour (for the perfect cookie structure)
• 1 cup (100g) almond flour (the star ingredient that gives these cookies their signature nutty flavor)
• ½ teaspoon salt (to balance the sweetness)
• ½ cup (115g) unsalted butter, softened (use high-quality butter for best results)
• ⅓ cup (65g) granulated sugar (just enough sweetness without overpowering the raspberry)
• 1 large egg yolk (binds everything together)
• 1 teaspoon vanilla extract (for depth of flavor)
• ½ teaspoon almond extract (enhances the nutty notes)
• ⅓ cup (80g) raspberry jam (look for high-quality jam with real fruit)
• Powdered sugar for dusting (optional, but adds a beautiful finishing touch)

If you’re looking for more baking inspiration, check out our potato chip toffee recipe for another unique sweet treat!

3. Steps

Step 1: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, and salt until well combined. This crucial step ensures an even distribution of ingredients for the perfect raspberry almond thumbprint cookies texture. Take your time with this – properly mixed dry ingredients mean no pockets of flour in your finished cookies. For best results, sift the flours together if they seem lumpy.

Step 2: Cream Butter and Sugar

In a stand mixer or large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). This step incorporates air into your dough, creating a lighter cookie texture. Add the egg yolk, vanilla extract, and almond extract, mixing until fully incorporated. The almond extract enhances the nutty flavor in these raspberry almond thumbprint cookies. Pro tip: scrape down the sides of the bowl halfway through to ensure even mixing.

Step 3: Form Cookie Dough Balls

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see flour streaks. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to make an indentation in each cookie. For uniform cookies, try using a small cookie scoop.

Step 4: Add Jam and Bake

Fill each indentation with about ½ teaspoon of raspberry jam. For the prettiest presentation, use a small piping bag or a spoon to carefully add the jam. Bake at 350°F (175°C) for 12-14 minutes until the edges are lightly golden. The cookies will continue to set as they cool, so don’t overbake them. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving. For more baking inspiration, check out this detailed guide from a baking expert.

4. Tips for Perfect Raspberry Almond Thumbprint Cookies

• Use room temperature butter for easier creaming (about 65°F is ideal)
• Chill the dough for 30 minutes if it’s too soft to handle (this prevents spreading)
• Try different jams like apricot or blackberry for variety (or make a mixed batch!)
• Toast the almond flour for extra nutty flavor (spread on a baking sheet at 350°F for 5 minutes)
• Store in an airtight container for up to 5 days (layer with parchment paper to prevent sticking)
• For a festive touch, drizzle with white chocolate or sprinkle with chopped almonds

If you enjoy these baking tips, you might also like our limoncello spritz recipe for a refreshing drink to enjoy with your cookies!

5. Variations

One of the best things about this raspberry almond thumbprint cookies recipe is how adaptable it is. Here are some delicious variations to try:

• Chocolate Drizzle: Melt dark chocolate and drizzle over cooled cookies for an elegant finish
• Lemon Zest: Add 1 teaspoon lemon zest to the dough for brightness that complements the raspberry
• Gluten-Free: Substitute gluten-free flour blend for all-purpose flour (look for one with xanthan gum)
• Nut-Free: Replace almond flour with additional all-purpose flour (though you’ll lose some flavor complexity)
• Seasonal Twist: Use cranberry sauce during the holidays or peach preserves in summer
• Savory-Sweet: Add a pinch of black pepper to the dough for an unexpected kick

6. Serving Suggestions

These raspberry almond thumbprint cookies are versatile enough for any occasion. Here are some perfect pairings:

• Hot tea or coffee (Earl Grey is particularly lovely with the almond-raspberry combo)
• Vanilla ice cream (sandwich between two cookies for an incredible ice cream sandwich)
• Sparkling wine (the bubbles cut through the richness beautifully)
• Afternoon cheese boards (pair with soft cheeses like brie or goat cheese)
• As part of a dessert buffet alongside other treats like our Mexican mac and cheese
• Packaged in cute boxes as edible gifts for friends and family

7. Nutritional Information

(Per cookie, makes about 24 cookies):

• Calories: 90
• Fat: 5g (includes 2.5g saturated fat)
• Carbohydrates: 10g (with 1g dietary fiber)
• Protein: 1g
• Sugar: 5g (natural from the jam and added sugars)
• Vitamin E: 4% DV (from the almond flour)

For more balanced meal ideas, check out our dinner recipes collection.

8. Frequently Asked Questions

Can I freeze raspberry almond thumbprint cookies?

Yes! These cookies freeze beautifully. For baked cookies: cool completely, then store in an airtight container with parchment between layers for up to 3 months. For unbaked dough: freeze the shaped balls on a tray, then transfer to a freezer bag for up to 2 months. Bake frozen, adding 1-2 minutes to the baking time.

Can I use other nuts in this recipe?

Absolutely! While almond is traditional, hazelnut or pecan flour would work well as almond flour substitutes. You could even try pistachio flour for a vibrant green color. For nut allergies, sunflower seed flour makes a great alternative.

Why did my jam bubble over?

This happens if you overfill the indentations or use a particularly runny jam. Use just ½ teaspoon jam per cookie, and consider briefly chilling the filled cookies before baking. Thicker, high-quality jams work best. If your jam is too thin, you can simmer it briefly to thicken before using.

Can I make these cookies vegan?

Yes! Substitute the butter with vegan butter, use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg yolk, and ensure your sugar is vegan-certified. The texture will be slightly different but still delicious.

9. Conclusion

These raspberry almond thumbprint cookies are a delightful combination of textures and flavors that will become a staple in your baking repertoire. The tender almond cookie base perfectly complements the bright raspberry jam center, creating a treat that’s as beautiful as it is delicious. Whether you’re making them for a special occasion, as part of your breakfast spread, or just because, this raspberry almond thumbprint cookies recipe is sure to bring joy to every bite. Don’t forget to visit our about page to learn more about our recipe philosophy, and check our disclaimer and terms for more information. Happy baking! 🍪❤️

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