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In the realm of baking, few treats evoke comfort and joy like a freshly baked cookie. The delicate crunch of shortbread paired with the vibrant tartness of raspberries and the subtle nuttiness of almonds creates a delightful flavor profile that is both familiar and unique. Raspberry Almond Shortbread Cookies offer a delicious twist on the classic shortbread cookie, making them perfect for any occasion, be it a festive celebration or a simple afternoon snack with tea.

Raspberry Almond Shortbread Cookies

Indulge in the delightful taste of Raspberry Almond Shortbread Cookies! With a rich buttery base, tart raspberry filling, and crunchy almond topping, these cookies are perfect for any occasion. Easy to make even for novice bakers, this recipe brings nostalgia and warmth with every bite. Elevate your baking game and impress your loved ones with these beautiful treats! #Baking #Cookies #Shortbread #Raspberry #Almond #Desserts #HomemadeGoodness #SweetTreats #RecipeInspiration #BakingTips
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Ingredients
  

1 cup unsalted butter, softened

½ cup powdered sugar

2 cups all-purpose flour

½ cup almond flour

1 teaspoon almond extract

½ teaspoon vanilla extract

¼ teaspoon salt

¾ cup fresh raspberries (or raspberry jam for filling)

¼ cup sliced almonds (for topping)

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, almond flour, and salt.

        Mix Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in the almond and vanilla extracts until incorporated.

          Prepare the Dough: Divide the dough in half. On a floured surface, roll out one half of the dough to about 1/4 inch thick. Use a cookie cutter (or a knife) to cut into desired shapes (circles or squares).

            Add Raspberry Filling: Place half of the cut cookies on the prepared baking sheet. Add a small dollop (about 1/2 teaspoon) of fresh raspberries or raspberry jam to the center of each cookie. Make sure to leave enough space around the filling.

              Top with Remaining Cookies: Roll out the remaining half of the dough and cut out the same shapes. Place these over the filled cookies, gently pressing the edges together to seal the filling inside.

                Add Almonds: Sprinkle the tops with sliced almonds for added texture and crunch.

                  Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them; you want them to be firm but not overly browned.

                    Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can dust with extra powdered sugar for a finishing touch.

                      Prep Time: 25 mins | Total Time: 45 mins | Servings: About 24 cookies