Raspberry Almond Shortbread Sandwich Cookies
Buttery almond shortbread cookies sandwiched with raspberry jam and finished with sliced almonds and powdered sugar.
Raspberry almond shortbread cookies combine a tender, gently nutty dough with a bright berry center. This version makes the sandwich cookies shown in the photos, with two solid shortbread rounds and a thin layer of jam between them.
Why You’ll Love These Raspberry Almond Shortbread Cookies
- Balanced flavor: Tart raspberry jam complements the rich butter dough.
- A tender bite: Finely ground almonds add delicate texture.
- Pretty presentation: Sliced almonds decorate the tops without elaborate icing.
- Flexible preparation: Bake the cookies ahead and assemble when needed.
Raspberry Almond Shortbread Cookies Recipe
Prep Time: 35 minutes
Chilling Time: 1 hour, plus 15 minutes after cutting
Cook Time: 14–17 minutes per batch
Cooling and Assembly: About 40 minutes
Yield: About 20 sandwich cookies
Course: Dessert
Oven Temperature: 325°F
Ingredients
For the Shortbread
- 1 cup unsalted butter, softened but cool
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour, spooned and leveled
- ½ cup finely ground blanched almond flour
- ¼ teaspoon fine salt
- 1 tablespoon milk, for brushing the tops
- ¼ cup sliced almonds
For the Filling and Finish
- ½ cup thick raspberry jam, preferably seedless
- 2 tablespoons powdered sugar, for dusting
Choose fine almond flour rather than coarse almond pieces, which can make rolling difficult. Almond extract is concentrated, so measure it carefully. A thick, spreadable jam works better than a runny fruit sauce because it stays inside the sandwich.
Baking Tip: Roll the dough between parchment sheets. This limits sticking and avoids adding enough extra flour to make the shortbread tough or dry.
How to Make Raspberry Almond Shortbread Cookies
Step 1: Mix the Dough
Beat the butter and ½ cup powdered sugar for 1–2 minutes, until creamy and smooth. Mix in the vanilla and almond extracts. In another bowl, whisk the all-purpose flour, almond flour, and salt. Add to the butter mixture in two portions, mixing on low until moist crumbs form.
Press a small handful together. If it holds, gather the dough gently into a ball without kneading repeatedly. Divide in half, flatten into disks, wrap tightly, and refrigerate for 1 hour. The dough will become easier to roll as the butter firms and the flour absorbs moisture.
Step 2: Roll and Cut
Line two baking sheets with parchment. Roll one disk between parchment sheets to an even ¼-inch thickness. If it is too firm and cracks, let it soften for a few minutes. Cut rounds with a 2-inch plain or scalloped cutter and transfer them carefully with a thin spatula.
Gather the scraps and reroll gently. Aim for about 40 cookies so you can form 20 pairs. Keep the second dough disk refrigerated while working. If the shapes become sticky or difficult to lift, chill the rolled sheet for 10 minutes rather than adding lots of flour.
Step 3: Add Almonds and Bake
Heat the oven to 325°F. Arrange the rounds about 1 inch apart. Leave half plain for the bases. Brush the remaining half very lightly with milk, then press a few sliced almonds onto each. Chill the filled baking sheets for 15 minutes before baking to help preserve their outlines.
Bake one sheet at a time on the middle rack for 14–17 minutes, until the edges are just pale golden and the surfaces look set. Begin checking at 14 minutes. The almond-topped cookies may finish slightly differently from the plain ones, so watch both groups rather than relying only on the timer.
Step 4: Cool and Pair
Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack. Cool completely before filling. Warm shortbread is fragile, and warm jam can slide between the layers. Pair similar-size cookies, choosing a plain base and an almond-topped lid for each sandwich.
Dust the cooled almond-topped lids lightly with the remaining powdered sugar before assembly. Doing this separately keeps most of the sugar off the exposed raspberry edge and gives a cleaner finish.
Step 5: Fill the Sandwiches
Stir the jam until smooth. Spread about 1 teaspoon on the flat underside of each plain base, keeping it a little short of the edge. Set an almond-topped cookie over the jam, flat side facing inward, and press very gently. The filling should reach toward the edges without squeezing out.
Let the assembled cookies stand for about 30 minutes so the jam settles. They will be crisper just after assembly and slightly softer the next day as moisture moves into the shortbread.
Tips for the Best Shortbread Sandwiches
- Use cool, softened butter: Melted butter changes the dough’s texture.
- Keep thickness even: Thin edges brown before thick centers bake.
- Do not overfill: A modest layer of jam makes neater sandwiches.
- Cool pans between batches: Hot metal encourages spreading.
Delicious Variations to Try
Use thick strawberry or apricot jam for a different fruit filling. Add ½ teaspoon finely grated lemon zest to the dough for a brighter note. For a simple version, omit the almond topping and serve the cookies with just a light powdered sugar dusting. Keep the almond flour and all-purpose flour quantities unchanged.
How to Store Raspberry Almond Shortbread Cookies
Store assembled cookies airtight in the refrigerator for up to 5 days, especially when the jam label requires refrigeration. Let them stand briefly before serving. Unfilled cookies keep airtight at room temperature for 1 week or frozen for 2 months. Freeze them without the powdered sugar finish, thaw covered, then dust and assemble for the freshest texture.
Frequently Asked Questions
Can I omit the almond extract?
Yes. The almond flour still provides a gentle nutty flavor; add an extra ½ teaspoon vanilla if desired.
Why is my dough crumbly?
Cold dough or too much flour can cause crumbling. Let it soften slightly and press gently before rolling.
Can I fill them ahead?
Yes. Filling them the day before serving gives a softer bite. Assemble closer to serving for crisper shortbread.
