Nonna’s Raspberry Almond Shortbread Cookies

The Perfect Combination of Sweet, Nutty, and Fruity Flavors

If you’re looking for a delectable cookie that combines the richness of shortbread with the fruity tang of raspberry,

Nonna’s Raspberry Almond Shortbread Cookies are a must-try!

These melt-in-your-mouth treats are filled with seedless raspberry jam and topped with a sweet almond glaze.

Their buttery texture paired with the almond fragrance makes them the perfect addition to any dessert table or as a sweet snack with your afternoon tea.

Why Nonna Loves This Recipe

Nonna loves this recipe because it brings together simple ingredients to create a beautifully balanced flavor.

The combination of buttery shortbread and fruity raspberry jam is a classic that never goes out of style.

Plus, the almond extract adds a warm, nutty aroma that makes these cookies extra special.

It’s the perfect treat to share with family and friends, and it always brings a smile to everyone’s face.

Cooking Time

Preparation time: 15 minutes
Cooking time: 14-18 minutes
Total time: 30-35 minutes
Servings: 24 cookies

Ingredients:

For the cookies:

• 1 cup butter, softened

• 2/3 cup white sugar

• 1/2 teaspoon almond extract

• 2 cups all-purpose flour

For the filling:

• 1/2 cup seedless raspberry jam

For the glaze:

• 1/2 cup powdered sugar

• 3/4 teaspoon almond extract

• 1 teaspoon milk

Method:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, cream together the butter and white sugar until smooth and well combined.

3. Add almond extract to the butter mixture and mix well.

4. Gradually add the flour, mixing until the dough comes together and is smooth.

5. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.

6. Make a small hole in the center of each ball using your thumb, pressing gently.

7. Fill the hole in each cookie with about a teaspoon of raspberry jam, or use any jam of your choice.

8. Bake in the preheated oven for 14-18 minutes, or until the cookies are lightly browned around the edges.

9. Let cool on the baking sheet for 1 minute, then transfer the cookies to a wire rack to cool completely.

10. Prepare the glaze: In a small bowl, mix the powdered sugar, 3/4 teaspoon almond extract, and milk until smooth.

11. Lightly coat the top of each cookie with the almond glaze for a delicious finishing touch.

Nutritional Facts (per serving)

Tips & Tricks:

• If you prefer a more intense almond flavor, feel free to add a little more almond extract to both the dough and the glaze.

• For extra sweetness, you can drizzle the cookies with melted chocolate after glazing.

• Make sure to gently press down the cookies with your thumb so they hold their shape while baking.

• These cookies freeze well! After baking and cooling, store them in an airtight container in the freezer for up to 2 months.

RASPBERRY ALMOND SHORTBREAD COOKIES

These melt-in-your-mouth treats are filled with seedless raspberry jam and topped with a sweet almond glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Christmas Italian Recipes, Italian Cookies

Cuisine Italian

Servings 24 cookies

Notes

Ingredients:

For the cookies:

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour

For the filling:

• 1/2 cup seedless raspberry jam

For the glaze:

• 1/2 cup powdered sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Method:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, cream together the butter and white sugar until smooth and well combined.
3. Add almond extract to the butter mixture and mix well.
4. Gradually add the flour, mixing until the dough comes together and is smooth.
5. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
6. Make a small hole in the center of each ball using your thumb, pressing gently.
7. Fill the hole in each cookie with about a teaspoon of raspberry jam, or use any jam of your choice.
8. Bake in the preheated oven for 14-18 minutes, or until the cookies are lightly browned around the edges.
9. Let cool on the baking sheet for 1 minute, then transfer the cookies to a wire rack to cool completely.
10. Prepare the glaze: In a small bowl, mix the powdered sugar, 3/4 teaspoon almond extract, and milk until smooth.
11. Lightly coat the top of each cookie with the almond glaze for a delicious finishing touch.

Keyword almond cookies, shortbread cookies, raspberry almond shortbread cookies

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