These Almond Shortbread Cookies with Raspberry Filling combine a buttery, tender crumb with the warm flavor of toasted almonds. A smooth raspberry cream transforms the simple rounds into elegant sandwich cookies.
The dough can be chilled ahead, and the finished cookies look especially pretty with a light veil of confectioners’ sugar. Serve them with tea, add them to a holiday cookie tray, or pack them as a homemade gift.
THE RECIPE
Almond Shortbread Cookies with Raspberry Filling
Prep35 min
Bake8–10 min
Chill & Set3 hr 20 min
Yield42 sandwiches
For the Almond Shortbread
For the Raspberry Filling and Finish
Instructions
- To toast the almonds, heat the oven to 350°F (175°C). Spread them in a thin layer in a shallow baking pan and bake for 8 to 10 minutes, stirring occasionally, until light golden. Cool completely, then chop finely.
- Beat the softened butter and granulated sugar in a large bowl until creamy. Add the egg yolks and almond extract and beat well.
- Gradually beat in the flour until the dough is well blended, then stir in the finely chopped toasted almonds. Cover and refrigerate for 1 to 2 hours, until firm enough to handle.
- Heat the oven to 350°F (175°C). Keep most of the dough refrigerated while you work. On a well-floured surface, roll about one-quarter of the dough to 1/4-inch thickness.
- Cut the dough with a 2-inch round cookie cutter. Arrange an even number of rounds on an ungreased cookie sheet. Re-roll scraps and repeat with the remaining chilled dough.
- Bake for 8 to 10 minutes, until the cookies are almost set and the edges are only lightly colored. Cool briefly on the sheet, then transfer to a wire rack and cool completely.
- For the filling, combine the raspberry baking chips and heavy cream in a small saucepan over low heat. Stir constantly until smooth. Remove from the heat and cool for about 20 minutes, until slightly thickened and spreadable.
- Spread about 1 measuring teaspoon of filling on the bottom of one cookie. Top with a second cookie and press gently. Repeat with the remaining cookies. Let the sandwiches set for about 1 hour, then dust lightly with confectioners’ sugar if desired. Store covered at room temperature.
Recipe Tips
- Cool the toasted almonds completely before chopping and adding them to the dough.
- Work with only one-quarter of the dough at a time so the remaining dough stays firm and easy to cut.
- For uniform sandwiches, roll the dough to an even 1/4-inch thickness and cut an even number of rounds.
- If raspberry baking chips are unavailable, melt white chocolate chips with the cream and stir in 2 tablespoons seedless raspberry preserves after removing the pan from the heat.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.