Tender Almond Cookies Raspberry (Printable Version)

Buttery almond cookies filled with sweet raspberry jam and topped with a delicate lattice design.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1 cup finely ground blanched almonds (almond flour) (100 g)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened (170 g)
06 - 2/3 cup powdered sugar (80 g)
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam (225 g)
11 - 1/4 cup powdered sugar, for dusting (30 g)

# How to Make It:

01 - In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt until evenly blended.
02 - In a large bowl, beat the softened unsalted butter and powdered sugar using an electric mixer until the mixture is light and creamy.
03 - Add the egg yolk, pure vanilla extract, and grated lemon zest to the butter mixture; beat thoroughly until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until a dough forms without overworking.
05 - Divide the dough into two equal portions; shape each into a flattened disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disk of dough to a thickness of 1/8 inch (3 mm).
08 - Use a 2-inch (5 cm) round or fluted cookie cutter to cut out cookies, placing half of them onto the prepared baking sheets.
09 - With a smaller 1-inch (2.5 cm) cutter, cut out the centers of the remaining cookies to create pastries with window or lattice tops.
10 - Gather and re-roll any leftover dough pieces as necessary to maximize yield.
11 - Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden. Allow to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
12 - Once cooled, dust the cutout top cookies with powdered sugar.
13 - Spread approximately 1 teaspoon of seedless raspberry jam on the flat side of each whole bottom cookie.
14 - Place the sugared top cookies over the jam-covered bottoms to form sandwiches. Allow the cookies to rest for at least 30 minutes so the filling can set properly before serving.

# Expert Tips:

01 -
  • They're elegant enough for a fancy tea party but easy enough that your hands won't shake while making them.
  • The combination of buttery dough, tart jam, and that hint of cinnamon and lemon zest creates a flavor that somehow feels both nostalgic and surprisingly modern.
  • You get to play architect with the cookie cutouts, which is oddly therapeutic and makes you feel like a real baker.
02 -
  • Temperature control is everything—your butter must be softened but not melting, and your dough must be cold enough to hold a shape when you cut those windows. I learned this the frustrating way after one batch spread into blobs.
  • The real magic happens in how thin you roll the dough. Too thick and the cookies become cake-like; too thin and they shatter. That 1/8 inch sweet spot is where the delicate, snap-and-melt texture lives.
  • Don't skip the cinnamon and lemon zest, even if they seem subtle. These are the flavors that separate a good cookie from a memorable one that people will ask you to make again.
03 -
  • Use a cookie cutter with a fluted edge rather than a plain round—the ridges add visual interest and give the jam something to cling to, preventing it from sliding around inside the sandwich.
  • If your dough is getting warm and sticky while you're cutting, pop it back in the refrigerator for 5 minutes. Working with cold dough is what creates those crisp, clean edges that make the cookies look professional.
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