| Prep: 20 mins | Cook: 12 mins – 14 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 26g | 13g | 50g |
| sugars | fibre | protein | salt |
| 24g | 2g | 5g | 0.05g |
Every once in a while, I stumble upon a recipe that truly recreates a taste sensation I’ve experienced before. Upon my maiden venture into the world of Raspberry Almond Shortbread Cookies, I immediately transported back to my childhood. The delectable combination of tart raspberries and warm almond-flavored shortbread captured the essence of those delightful shortbread cookies my grandmother used to bake. The bridges of taste that fuse my Gujarati roots with the Californian-tinged palate make this recipe an enduring favorite in my family.
A Heartwarming Nostalgia
These Raspberry Almond Shortbread Cookies are more than just another dessert in my repertoire – they carry within them cherished memories of my past. I distinctly remember my grandmother pressing down upon the sweet dough with the back of a spoon to create a small hollow that would later cradle the rich raspberry jam. I’ve borrowed this technique in my version, which always transports me back to my childhood kitchen, filled with the aroma of baking cookies.
Healthful Indulgence
Loaded with nutrients, raspberry is known to contain high levels of antioxidants, vitamin C and fiber that promote heart health. This recipe allows me to serve my family a treat that not only tickles their taste buds, but also contributes to their health. Additionally, almonds — a key ingredient in this recipe — are highly nutritious and a rich source of healthy fats, antioxidants, vitamins, and minerals. Even while indulging our sweet tooth, we’re reaping the benefits of these superfoods. You can read more about the health benefits of raspberries here and almonds here.
The overarching beauty of this Raspberry Almond Shortbread Cookie recipe finds its roots in versatility. They can work well as a dessert following a savory curry meal, bringing a sweet twist to an Indian-American fusion cuisine. These cookies pair quite remarkably with a cup of chai, making them an ideal accompaniment to your afternoon tea, reminiscent of the Gymkhana-style high teas back in India. Or you could enjoy them with a tall glass of milk, the way my two sons prefer.
Therein lies the magic of these Raspberry Almond Shortbread Cookies, their capacity to tie together different cultures, generations and taste preferences. Regardless of the setting, these cookies are guaranteed to create delicious memories that linger, especially when you bake them with love.
What You’ll Need
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless red raspberry jam
- 1 cup confectioners’ sugar
- 3 to 4 teaspoons water
- 1 1/2 teaspoons almond extract
- 1/2 cup toasted and sliced almonds
Method
Step One
Start by preheating your oven to 350 degrees F (175 degrees C).
Step Two
In a medium-sized bowl, combine the softened unsalted butter, granulated sugar, and 1/2 teaspoon of almond extract. Beat the ingredients until they’re thoroughly mixed.
Step Three
Gradually add the all-purpose flour to the butter and sugar mixture. Continue to beat the mixture until it is well combined.
Step Four
Roll out the dough and use a round cookie cutter to form the cookies. Arrange the cookies on an ungreased cookie sheet, and make an indentation in the center of each cookie with your thumb.
Step Five
Add a spoonful of seedless red raspberry jam into the indentation of each cookie.
Step Six
Bake the cookies in the preheated oven for 14 to 18 minutes, or until the edges are lightly browned. Once they’re done, remove the cookies from the oven and let them cool on the sheet for a minute before transferring them to wire racks to cool completely.
Step Seven
While the cookies are cooling, prepare the glaze. In a small bowl, combine the confectioners’ sugar, 3 to 4 teaspoons of water, and 1 1/2 teaspoons of almond extract. Stir these ingredients together until the glaze is smooth and drizzleable.
Step Eight
When the cookies are completely cooled, drizzle the almond glaze over them, and then sprinkle the tops with toasted and sliced almonds.
