Raspberry Almond Cookies – a delicious recipe with butter, sugar, vanilla, egg, flour, slivered blanched almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter, sugar, vanilla and yolk of egg in bowl until fluffy.
2
Stir in flour, mixing well and gather dough into ball. Wrap and chill for an hour or so, or if more convenient, overnight until next day.
3
Bring dough to plyable temperature and roll about a teaspoonful into little round ball with palm of hands. Make all the balls and then assemble and fill.
4
Beat egg white until frothy and roll each ball around in the wash. Next, dip and roll in the chopped blanched almonds. Place on cookie sheet (I line my sheets with parchment which is optional) one inch apart.
5
Press an indentaion with your finger on the center top of each to hold jam filling. Spoon a tiny amount of raspberry jam in each to fill. (Kids love to do this step). Bake in slow 300 degree oven for about 20 minutes, watching carefully near end to lightly golden. Cool well before removing from pan.
710
kcal
Calories
44
g
Fat
68
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup butter, softened (1 stick), 1/2 cup sugar, 1 teaspoon vanilla, 1 egg, seperated, and more.
Yes, Raspberry Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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