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Raspberry Almond Cookies
Raspberry Almond Cookies, Homemade Christmas Cookies. Gosh, if that’s not just the best thing about Holiday baking I don’t know what is. In our home, as well as in Slovenia in general, people LOVE christmas baking, particularly cookies which are then served on a beautiful plate or platter. I get it, what’s not to love. Even though during the holidays there’s so much food everywhere, from morning until late evening, food is all we see, but we always manage to find some place in our tummies for tasty Homemade Christmas Cookies, especially if they look as inviting as these Raspberry Almond Cookies. Simple almond cookies, filled with delicious raspberry jam, then covered with another, smaller almond cookie. They are brittle, crunchy and the jam brings those tasty, fruity, sweet flavors to the mix. Such a wonderful combo. We usually start baking for Christmas the first Sunday in December, just to avoid the stress of baking 10 different cookies in just two days before Christmas. This way, you can enjoy Christmas spirit for four weeks and take it easy. Experiment, listen to some music and enjoy the baking process.

How to make Christmas Raspberry Almond Cookies?

All-purpose flour - The best flours to use in this recipe are all-purpose flour and plain flour, because it makes that wonderful brittle texture, however you can also use white spelt flour.

Ground almonds - Ground almonds add that wonderful nutty flavor. You can also use ground hazelnuts, but we don’t recommend using walnuts or pecans, because they are to oily for this recipe.

Vanilla essence - Almonds and vanilla, such a fantastic combination. We recommend using vanilla essence or seeds from vanilla pod. If you don’t have vanilla at home at the moment, you can leave it out or use vanilla sugar.

Sugar - In this recipe we use both white and brown sugar. The latter adds that lovely, light caramel flavor and makes the cookies brittle, crunchy.

Raspberry marmalade - Mmmm, so tasty. You can substitute the raspberry marmalade with blueberry marmalade, sour cherry marmalade, grape marmalade, apricot marmalade or plum marmalade.

Icing sugarIt makes this cookie celebratory and perfect for holidays.

Raspberry Almond Cookies

Raspberry Almond Cookies

First bake the cookies. Spread raspberry marmalade over the larger round cookie and place back in the oven for 5 minutes. The raspberry marmalade with get a bit sticky, which will make it easier to stick the star cookie on top. You can of course use any other shapes and sizes. For Valentine’s day you can use hearts instead of stars or add the initials of your loved ones. You can also place the same large round cookie on top and make it a sandwich cookie.

Raspberry Almond Cookies

Raspberry Almond Cookies

Size

We made 16 large cookies, just to make them more fun and special. We usually always make small cookies, so it’s good to mix it up and have some stand out. You can use smaller cookie cutter and get more cookies.

Raspberry Almond Cookies

Raspberry Almond Cookies

How to store cookies?

Store Raspberry Almond Cookies in a cookie box for up to 14 days. These are also an amazing edible Christmas gift. Just place them in a pretty box, tie a box on top and gift it to your loved ones, I bet they will love it.

Raspberry Almond Cookies

Raspberry Almond Cookies

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    16
    cookies
  • preparation:
    20
    minutes
  • rest:
    60
    minutes
  • bake:
    15
    minutes
  • total time:
    95
    minutes

METHOD

  • make the cookie dough

    In a small bowl stir to combine all-purpose flour, ground almonds, baking powder and salt. In a large bowl or in a bowl of stand mixer beat to combine both sugars and butter. Mix for about 5 minut using a mixer or stand mixer. Add the egg and vanilla essence and continue to beat. When the egg is completely incorporated, add the dry ingredients and milk, mix until just combined. Wrap in cling film and place in a fridge for 1 hour or in a freezer for 15 minutes.

  • cut the cookies and bake

    Preheat the oven to 190 °C / 375 °F. Remove the cookie dough from the fridge and place it on a lightly dusted working surface. Using a rolling pin, roll the dough into a rectangle about 3 mm / 1/10 inch thick. Using a round cookie cutter (9 cm / 3.5-inch), cut 16 circles and 16 stars from the dough. Place the round cookies and star cookies on two separate baking sheets, lined with baking paper. First bake the star cookies. Bake for 10 - 12 minutes at 190 °C / 375 °F, then remove from the oven. Bake the round cookies. While the round cookies are baking, sprinkle the stars with icing sugar, while still warm (not hot).

    Tip
    For easier rolling: Place a sheet of baking paper on the working surface, place the cookie dough on top, then cover with another sheet of baking paper and roll. This way the cookie dough won't stick to the surface or rolling pin.
  • raspberry marmalade

    While the baked round cookies are still warm, spread one tsp of raspberry marmalade over each cookie, and place them back in the oven for 5 minutes.

  • serve or store

    Place the sprinkled star cookie on top of each marmalade filled almond cookie. Press together. Leave to cool, then serve or store in a cookie box for up to 14 days.

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