Raspberry Filled Almond Shortbread with Almond Glaze
Indulge in the irresistible charm of Raspberry Filled Almond Shortbread with Almond Glaze—a delightful blend of tender, buttery shortbread infused with almond and vanilla extracts, filled with sweet-tart raspberry jam, and topped with a luscious almond glaze. These elegant cookies, garnished with a sprinkle of sliced almonds, are as much a feast for the eyes as they are for the taste buds. Perfect for any occasion, from holiday gatherings to an afternoon tea, this recipe combines straightforward preparation with bakery-level sophistication. Ready in under 35 minutes, these cookies are sure to impress guests and satisfy sweet cravings. Make your dessert tray shine with these jam-filled almond shortbread cookies today!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup raspberry jam
- 1 cup powdered sugar
- 0.5 teaspoon almond extract (for glaze)
- 2 tablespoons milk
- 0.25 cup sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the almond extract and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, press gently into the center of each dough ball to create an indentation.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and light golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, prepare the almond glaze by whisking together the powdered sugar, almond extract, and milk in a small bowl until smooth.
Drizzle the almond glaze over the cooled cookies and sprinkle with sliced almonds for garnish.
Allow the glaze to set before serving or storing. Enjoy your Raspberry Filled Almond Shortbread with Almond Glaze!
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 550.1 g | 200% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 351.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
