Almond Raspberry Thumbprint Cookies

Everything about these almond raspberry thumbprint cookies is perfect. The outside is coated with almonds, the middle is filled with raspberry preserved, and the top is drizzled with the almond icing glaze. The shortbread cookie is buttery with a hint of almond. What I love most about this recipe is the chopped almond coating. It definitely adds texture to the cookies, unlike the usual raspberry almond thumbprint cookies that are plain.

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To make these cookies, you will only need a few simple ingredients. It is a classic holiday cookie, but you can definitely make them all year round whenever you want. They are incredibly easy to prepare and budget-friendly, too. I first tried this cookie at a birthday party and instantly loved it. So, I asked her mom for the recipe, and she told me that it was by I Wash You Dry. I searched on YouTube and found this recipe. Try it at home – I am sure you will not regret it!

Easy Almond Raspberry Thumbprint Cookies Ingredients

• 1 cup of unsalted butter (softened)
• 1/2 cup of sugar
• 2 large eggs (yolks and egg whites divided)
• 3/4 teaspoon of almond extract
• 1/4 teaspoon of vanilla extract
• 2 1/4 cups of all-purpose flour
• 2 teaspoons of cornstarch
• 1/2 teaspoon of salt
• 1 1/2 cups of almonds (finely chopped)
• 1/2 cup of raspberry preserves

For the almond icing:

• 1 cup of powdered sugar
• 1 teaspoon of almond extract
• 1 tablespoon of water

How to Make Almond Raspberry Thumbprint Cookies

Step 1:

Start by lining a baking sheet with parchment paper or silicone liner, then set it aside. Next, preheat your oven to 350F.

Step 2:

In a large mixing bowl, add the butter and sugar. Beat until the sugar is dissolved for about 2 to 3 minutes. Make sure to scrape down the sides of the bowl.

Step 3:

Separate the egg yolks from the egg whites. Place  the egg whites in a separate small dish. Add egg yolks to the butter mixture, followed by the almond extract and vanilla extract. Beat until well combined.

Step 4:

Mix in all purpose flour, cornstarch, and salt until a soft dough forms. You may need to use your hands to combine it together at the end. Cover it with a cling wrap and refrigerate for at least 30 minutes.

Step 5:

Remove the cookie dough from the fridge and roll into 1 tablespoon size balls. Lightly beat the egg whites until they are slightly frothy, then roll each ball in the egg whites. Next, coat them with chopped almonds.

Step 6:

Place each coated balls on the prepared sheet about 2 inches apart. Using your thumb or a small spoon, make a cavity in the center of each cookie dough ball. Make sure not to press too hard otherwise you will create a hole in the middle.

Step 7:

Fill each cookie with 1/2 teaspoon of raspberry preserves, then bake for 13 to 15 minutes in the preheated oven. Once done baking, let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

Almond Raspberry Thumbprint Cookies