Introduction:
Indulge your taste buds in the delightful fusion of sweet raspberries and nutty almonds with our Raspberry and Almond Cookies recipe. These cookies are the perfect embodiment of warmth and comfort, and they make for a fantastic treat to enjoy with a cup of tea or coffee. Bursting with flavor, these cookies are both chewy and crunchy, offering a delightful contrast in each bite. Whether you’re baking for a special occasion or just craving a sweet snack, these cookies are sure to impress.
History:
While there may not be a specific historical account for Raspberry and Almond Cookies, the combination of raspberries and almonds has been cherished in desserts for centuries. Raspberries were enjoyed by ancient civilizations, and almonds have been used in baked goods since the Middle Ages. Together, they create a symphony of flavors that have stood the test of time.
Preparation Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: Approximately 27-29 minutes
Servings: Makes about 24 cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (if frozen, thaw and pat dry)
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar, for dusting
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
5. Mix Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients and mix until a dough forms. Be careful not to overmix.
6. Add Raspberries and Almonds:
- Gently fold in the raspberries and sliced almonds into the cookie dough. The raspberries will break up slightly, creating swirls of color.
7. Scoop Cookie Dough:
- Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie.
8. Bake:
- Bake in the preheated oven for 12-14 minutes or until the edges are golden brown and the cookies are set in the center.
9. Cool and Dust:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar for an extra touch of sweetness.
Nutrition Facts:
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 Cookie | 168 | 10g | 4g | 26mg | 49mg | 18g | 1g | 8g | 2g |
Conclusion:
Our Raspberry and Almond Cookies are a delightful treat that combines the fruity sweetness of raspberries with the nutty richness of almonds. These cookies are not only delicious but also easy to make, making them the perfect choice for any occasion or even as an everyday indulgence. With a crisp exterior and a chewy interior, these cookies are sure to please everyone who tries them. Bake a batch today and savor the most special cookies that will surely become a family favorite. Enjoy!