An image showcasing a golden-brown almond shortbread cookie, crumbly and buttery, topped with vibrant, jewel-like raspberries that glisten in the sunlight, invitingly nestled on a delicate floral-patterned plate

Raspberry and Almond Shortbread

Are you yearning for a delightful treat?

Delight your taste buds with the heavenly combination of raspberry and almond shortbread.

This irresistible dessert brings together the tangy sweetness of raspberries and the rich nuttiness of almonds.

With its buttery and crumbly texture, each mouthful will transport you to a realm of pure joy.

Whether paired with a steaming cup of tea or enjoyed as a post-dinner indulgence, this raspberry and almond shortbread is certain to satisfy your desires.


To understand the origins of Raspberry and Almond Shortbread, it’s worth tracing its history back to the 18th century. The recipe for this delightful treat can be found in old cookbooks from that era.

It’s believed that the combination of raspberries and almonds was inspired by the popular flavor profiles of the time. The tartness of the raspberries complements the nutty sweetness of the almonds, creating a perfect balance of flavors.

The shortbread itself originated in Scotland, where it was a staple in traditional Scottish baking. Over time, the recipe for Raspberry and Almond Shortbread spread across the globe, becoming a beloved sweet treat enjoyed by people of all cultures.

Today, it remains a classic dessert that’s often served during special occasions and afternoon tea.

Ingredients for Raspberry and Almond Shortbread

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup seedless raspberry jam
  • 1/2 cup almond flour or finely ground almonds
  • 1/4 teaspoon salt (optional, depending on preference and whether your butter is salted)
  • Powdered sugar for dusting (optional)

For the Glaze (optional):

  • 1 cup powdered sugar
  • 1 to 2 tablespoons water or milk
  • 1/2 teaspoon almond extract


  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the 1/2 teaspoon of almond extract.

  3. Gradually mix in the all-purpose flour and almond flour until well combined. If the dough is too sticky, you can add a bit more flour, a tablespoon at a time.

  4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Make an indentation in the center of each ball using your thumb or the back of a spoon.

  5. Fill each indentation with about 1/4 to 1/2 teaspoon of raspberry jam.

  6. Bake in the preheated oven for 14-18 minutes or until the edges are lightly golden.

  7. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  8. If desired, prepare the glaze by mixing the powdered sugar, water or milk, and almond extract until smooth. Drizzle over the cooled cookies.

  9. Optionally, dust the cookies with powdered sugar before serving.

Tips for Cooking

For even better results in cooking Raspberry and Almond Shortbread, consider these helpful tips.

Tips for Cooking
Use chilled butter for a flakier texture.
Toast the almonds before adding them to the dough for a more intense flavor.
Gently press the raspberries into the dough instead of mixing them in to prevent the dough from turning pink.
Allow the shortbread to cool completely before cutting into squares to ensure clean edges.

Final Thoughts

To summarize, keep in mind these important points when preparing Raspberry and Almond Shortbread.

  • Firstly, opt for fresh raspberries to enhance the flavor and texture of your shortbread.
  • Secondly, avoid overmixing the dough as it may result in a tough and dense final product. Instead, mix until the dough just comes together.
  • Additionally, ensure that you evenly distribute the dough in the pan to promote even baking.
  • Lastly, allow the shortbread to cool completely before cutting it into squares or wedges to prevent it from crumbling.

Frequently Asked Questions

Can I Use a Different Type of Nut Instead of Almonds in This Recipe?

Yes, feel free to substitute almonds with other nuts in this recipe. Try using walnuts or pecans to add a distinct taste. Just make sure to adapt the quantities accordingly. Enjoy your tasty creation!

How Long Does This Shortbread Stay Fresh for After Baking?

Shortbread typically remains fresh for approximately one week after baking. To ensure its longevity, it is recommended to store it in an airtight container. Enjoy the delectable Raspberry and Almond Shortbread!

Can I Substitute Raspberries With Another Fruit in This Recipe?

Yes, you can replace raspberries with another fruit in this recipe. Simply select a fruit that has a similar texture and sweetness to create a tasty alternative.

Can I Freeze the Dough for Later Use?

Yes, it is possible to freeze the dough for future use. This method allows you to save time and enjoy homemade treats at your convenience. Simply thaw the dough in the refrigerator before baking. Enjoy!

Can I Make This Recipe Gluten-Free by Using a Different Type of Flour?

Yes, it is possible to make this recipe gluten-free by using a different type of flour. You can replace regular flour with a gluten-free alternative such as almond flour or a gluten-free flour blend.

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