Raspberry & Chocolate Filled Almond Cookies Recipe

Name: Raspberry & Chocolate Filled Almond Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Land O Lakes Butter, softened; 2/3 cup sugar; 1 teaspoon vanilla; 2 1/3 cups all-purpose flour; 1/2 cup slivered almonds, ground; 1 teaspoon ground cinnamon; 3 tablespoons powdered sugar; 1/2 cup real semi-sweet chocolate chips; 1 1/2 teaspoons shortening; 2/3 cup seedless raspberry or apricot spreadable fruit preserves; 1 teaspoon freshly grated lemon zest

Servings: persons

1 1/4 cups Land O Lakes Butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup slivered almonds, ground
1 teaspoon ground cinnamon
3 tablespoons powdered sugar
1/2 cup real semi-sweet chocolate chips
1 1/2 teaspoons shortening
2/3 cup seedless raspberry or apricot spreadable fruit preserves
1 teaspoon freshly grated lemon zest

1
Heat oven to 325F.
2
Combine butter, sugar and vanilla in bowl.
3
Beat at medium speed, scraping bowl often, until creamy.
4
Add flour, ground almonds and cinnamon; beat at low speed until well mixed.
5
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
6
Cut with 1 1/2-inch round cookie cutter.
7
Cut three small (about 3/8-inch) circles in half the cookies with plastic straw.
8
Place 1 inch apart onto ungreased cookie sheets.
9
Bake 9-11 minutes or until edges are lightly browned.
10
Cool completely.
11
Sift powdered sugar over tops of cooled cookies with holes.
12
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth.
13
Spread chocolate mixture on bottoms of solid cooled cookies.
14
Let stand 10 minutes or until set.
15
Combine spreadable fruit and lemon zest in bowl.
16
Spread slightly rounded 1/2 teaspoon fruit mixture on top of chocolate.
17
Top with powdered sugar-sprinkled cookie, sugar-side up.

1163

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups Land O Lakes Butter, softened, 2/3 cup sugar, 1 teaspoon vanilla, 2 1/3 cups all-purpose flour, and more.

Yes, Raspberry & Chocolate Filled 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.

That's it — enjoy your meal!

Raspberry & Chocolate Filled Almond Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions