Almond Shortbread Cookies with Raspberry Jam Recipe

Almond Shortbread Cookies with Raspberry Jam are a perfect combination of buttery shortbread and sweet raspberry filling, offering a delicate, melt-in-your-mouth texture. These cookies are a delightful treat for any occasion, from holiday gatherings to casual afternoons with a cup of tea. The mix of almond and raspberry creates a rich, comforting flavor profile, making these cookies irresistible to anyone with a sweet tooth.

In this article, we will dive into the step-by-step process of making these delicious cookies. You’ll learn how to combine simple ingredients in the right proportions, tips for baking success, and answers to some frequently asked questions. So, whether you’re an experienced baker or a beginner, this recipe will guide you through every step with ease.

Ingredients for Almond Shortbread Cookies with Raspberry Jam

Making these almond shortbread cookies requires just a few ingredients that are likely already in your pantry. Here’s the breakdown:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1/3 cup finely chopped almonds
• 1/2 cup raspberry jam (or your favorite jam)
• Optional: powdered sugar for dusting

These ingredients combine to create a dough that’s perfectly crumbly yet rich, and the raspberry jam adds a fruity contrast that balances out the sweetness of the shortbread.

Directions and Preparation Method

Step 1: Preparing the Oven and Baking Sheet
Before beginning the dough, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you’re ready to bake. Line a baking sheet with parchment paper to prevent the cookies from sticking to the pan.

Step 2: Creaming Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until they become light and creamy. You can use an electric hand mixer or a stand mixer for ease, but a spatula will also work if you prefer. The key here is to ensure the butter and sugar are well-combined, which helps give the cookies their light texture.

Step 3: Adding Almond Extract and Salt
Once the butter and sugar mixture is smooth, add the almond extract and salt. The almond extract is what gives the cookies their distinct flavor, so be sure not to skip this step. The salt enhances the sweetness and balances the flavors, helping to highlight the almond and raspberry notes.

Step 4: Mixing in the Flour
Gradually add the all-purpose flour into the butter mixture, a little at a time. Mix the dough gently after each addition until it starts to come together. You should end up with a dough that holds its shape without being overly sticky. If the dough feels a little dry, you can add a teaspoon of water, but avoid making it too wet.

Step 5: Incorporating the Almonds
Once the dough is formed, stir in the finely chopped almonds. These give the cookies a lovely crunch and enhance the almond flavor. You can roughly chop the almonds with a knife or use a food processor to get them into finer pieces, depending on your texture preference.

Step 6: Shaping the Cookies
Take small portions of the dough (about 1 inch in diameter) and roll them into balls. Place them on the prepared baking sheet, leaving a little space between each cookie to allow for spreading. Once the balls are placed on the baking sheet, use your thumb or the back of a spoon to make an indent in the center of each cookie. This is where the raspberry jam will go.

Step 7: Filling with Jam
Spoon about 1/2 teaspoon of raspberry jam into each indent. The jam will melt a little while baking, filling the center of each cookie with sweet, fruity goodness.

Step 8: Baking the Cookies
Bake the cookies in your preheated oven for 12-15 minutes. The cookies are ready when the edges are lightly golden but the centers remain soft. Keep an eye on them toward the end of the baking time to avoid over-baking.

Step 9: Cooling and Dusting (Optional)
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If you’d like to add an extra touch of sweetness, dust the cookies with powdered sugar before serving. This gives the cookies a classic shortbread appearance and adds a delicate sweetness on top of the raspberry filling.

Frequently Asked Questions (FAQs)

1. Can I use a different type of jam?
Yes, you can absolutely substitute the raspberry jam for other types of jam or preserves, such as strawberry, apricot, or blueberry. However, raspberry’s slightly tart flavor pairs particularly well with the almond shortbread.

2. Do I need to chill the dough before baking?
No, you do not need to chill the dough before baking. The dough is easy to work with and will hold its shape during baking, even without refrigeration. However, if you find the dough too soft to handle, you can refrigerate it for 30 minutes before shaping.

3. Can I make these cookies ahead of time?
Absolutely! These almond shortbread cookies store well. Once baked and cooled, you can store them in an airtight container at room temperature for up to a week. They also freeze well for up to three months. Just be sure to let them cool completely before storing.

4. Can I make the dough ahead of time and freeze it?
Yes, you can freeze the dough! Shape the dough into balls and place them on a baking sheet. Freeze the dough balls until solid, then transfer them to a ziplock bag. When ready to bake, simply place the frozen dough on a parchment-lined baking sheet and bake as directed, adding an extra minute or two to the baking time.

5. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. The centers should still be soft but firm up as they cool. If you’re unsure, it’s always better to slightly underbake than overbake, as the cookies will continue to firm up after they are removed from the oven.

6. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s all you have, but you may want to reduce the added salt to 1/8 teaspoon to avoid the cookies becoming too salty.

Conclusion

Almond Shortbread Cookies with Raspberry Jam are a delightful treat that pairs wonderfully with a cup of tea or coffee. Their delicate shortbread base, enhanced by the nutty flavor of almonds and the sweet, fruity jam center, creates a perfect balance of flavors and textures. Whether you’re baking for a special occasion or just treating yourself to something sweet, these cookies are sure to impress.

Making these cookies is simple and doesn’t require many special ingredients, making it an accessible recipe for bakers of all levels. The option to customize the jam filling allows you to experiment with different flavors, creating a personalized touch. These cookies are versatile, timeless, and absolutely delicious, making them a must-try for anyone who loves homemade baked goods.

Happy baking, and enjoy these delicious almond shortbread cookies with raspberry jam!

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