Irresistible Chewy Almond Raspberry Cookies: The Ultimate Holiday Treat
There’s something truly magical about the holiday season, and for many, that magic is inextricably linked to the warmth and aroma of fresh-baked cookies. As the days grow shorter and the festive spirit begins to bloom, our kitchens transform into veritable bakeries, filled with the promise of delightful treats. Among the myriad of classic holiday confections, a particular gem stands out for its elegant simplicity and irresistible flavor: chewy almond cookies, generously filled with vibrant raspberry jam. This timeless combination of nutty sweetness and tangy fruit creates a symphony for the taste buds, making these cookies an absolute must-bake for any festive occasion, perfect for sharing or savoring solo.
Embracing the Holiday Baking Season
As the year draws to a close, it often feels like cookie recipes are absolutely everywhere. From glossy magazine pages to endless online articles and cherished family cookbooks, a delightful avalanche of baking inspiration descends upon us. And who can resist the urge to bake them all? I certainly can’t! Ideally, I’d start my holiday baking in early October, allowing myself ample time to meticulously work through every single recipe I bookmark. Because, let’s be honest, December simply doesn’t offer enough hours in the day.
Between the annual ritual of putting up the Christmas tree and meticulously arranging decorations, the whirlwind of shopping for gifts for loved ones, carefully sending out packages to distant friends, and simply trying to maintain a semblance of sanity through the delightful chaos, I consider myself incredibly fortunate if I manage to try more than just a few new recipes. This year, however, one recipe jumped to the very top of my priority list, demanding to be made and shared, promising to add an unforgettable touch to our holiday celebrations.
The Inspiration: A Bon Appetit Discovery
My inspiration for these exquisite almond raspberry cookies arrived, as it often does, with the December issue of Bon Appetit. True to form, the magazine featured a dedicated section bursting with alluring cookie recipes. Each one looked absolutely amazing, a testament to culinary artistry. Yet, amidst the dazzling array, one particular recipe instantly caught my eye and captured my imagination: the Chewy Almond Raspberry Cookies. There was an undeniable allure in the description – the promise of a tender, nutty bite complemented by a bright, fruity counterpoint. Without hesitation, these delectable treats were immediately placed at the very top of my “must-bake” list for the holiday season.
What makes these chewy almond raspberry cookies so special? It’s more than just the taste; it’s the texture, the aroma, and the sheer joy they bring. The chewy texture is utterly satisfying, a delightful contrast to the crisp exterior of the sliced almonds. The rich, marzipan-like almond flavor is comforting and sophisticated, while the burst of sweet-tart raspberry jam adds a playful, vibrant note that truly elevates each bite. They are cookies that impress without being overly complicated, striking a perfect balance for holiday entertaining or simply indulging yourself after a long day of festive preparations.
Simple Ingredients, Sublime Flavors: Crafting Your Almond Masterpiece
One of the beauties of these chewy almond raspberry cookies lies in their relatively simple list of ingredients. You’ll primarily need quality almond paste, granulated sugar, fresh egg whites, an abundance of sliced almonds, and a touch of warm ground cinnamon. The magic begins with the almond paste – you can either opt for a convenient store-bought tube (look for brands with high almond content for best flavor) or, for an extra layer of freshness and flavor, prepare your own using the recipe provided below. Crafting your own almond paste ensures a truly authentic and rich almond essence that permeates every crumb of these delightful cookies.
While the ingredient list is straightforward, the process of bringing them together is surprisingly accessible. They’re fairly simple to whip up, requiring minimal fuss for maximum flavor. However, I’ll be honest, the piping and transferring of the soft, sticky dough to the baking sheet can be a little messy. But don’t let that deter you! This slight imperfection is part of their charm. These aren’t meant to be perfectly uniform, factory-produced cookies. Their rustic, handcrafted appearance adds to their homemade appeal, making them even more inviting and showcasing the care you put into baking.
A helpful tip for the piping stage: ensure your pastry bag is securely fitted with a medium plain tip. When piping, a steady hand and a gentle squeeze will produce consistent strips. If the dough feels too sticky or unmanageable, a few minutes in the refrigerator can help firm it up slightly, making it easier to handle. Remember, even if a few get a little smooshed or don’t look absolutely perfect, the generous coating of sliced almonds is incredibly forgiving and will cleverly mask any minor mishaps, leaving you with beautifully textured and incredibly delicious cookies.
The Raspberry Jam Revelation: A Match Made in Culinary Heaven
Initially, I almost didn’t go through with sandwiching these delectable cookies with raspberry jam. They are, in their unadorned state, truly scrumptious enough to stand on their own. Each cookie is chock-full of rich almond flavor and packed with the satisfying crunch of almonds, offering a delightful experience all by itself. It’s a testament to the power of almond paste and fresh almonds, creating a deep, resonant nutty flavor that could easily carry the cookie on its own merits. Yet, a small voice urged me to try the classic pairing, and I’m so incredibly glad I listened.
The moment I sampled one with the bright, fruity counterpoint of the jam, I immediately understood why this pairing is considered a classic. The match wasn’t just good; it was even more scrumptious, transforming an already fantastic cookie into something extraordinary. The vibrant, slightly tart raspberry jam cuts through the rich, sweet nuttiness of the almond cookie, creating a perfectly balanced flavor profile that leaves you craving another bite. It’s a harmonious blend of textures and tastes – the delightful chewiness of the cookie, the slight crisp of the almonds, and the smooth, fruity burst of the jam. This combination is truly a match made in culinary heaven, elevating these simple cookies to an unforgettable dessert.
Tips for Perfect Chewy Almond Raspberry Cookies
To ensure your chewy almond raspberry cookies turn out perfectly every time, keep these expert tips in mind:
- Quality Almond Paste is Key: Whether you make your own or buy it, the quality of your almond paste directly impacts the flavor and chewiness. Opt for a brand with a high almond content for the best results. If making your own, ensure almonds are finely ground for a smooth paste.
- Don’t Overbake: Overbaking is the enemy of a chewy cookie. Keep a close eye on your cookies; they should be lightly golden brown around the edges, not deeply browned. This usually happens around the 12-minute mark. Removing them from the oven while they still seem slightly soft in the center will ensure they remain perfectly chewy once cooled.
- Cool Completely Before Assembling: Patience is a virtue, especially in baking. Ensure the cookies are completely cool before attempting to sandwich them with jam. Warm cookies will cause the jam to melt, leading to a messy and potentially soggy outcome.
- Seedless Jam for Smoothness: The recipe specifically calls for seedless raspberry jam for a perfectly smooth, elegant filling. If you only have regular jam on hand, don’t fret! Simply warm the jam gently over low heat in a saucepan on the stove, then strain it through a fine-mesh sieve to remove any seeds. Return it to its jar or container and allow it to cool before using.
- Proper Storage: Store the assembled cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewy texture. If you plan to make them ahead for a longer period, it’s best to freeze the baked, un-jammed cookies. When ready to serve, thaw them at room temperature and then proceed with filling them with jam.
- Uniform Piping for Even Baking: While the rustic look is part of their charm, try to pipe the cookie strips as uniformly as possible. This ensures that all cookies bake evenly, preventing some from burning while others are undercooked.
A Festive Addition to Your Holiday Spread
These chewy almond raspberry cookies will undoubtedly be a delicious and much-loved addition to your probably already long list of baked goods for the holiday season. Their elegant appearance, delightful almond-raspberry flavor, and satisfying chewy texture make them perfect for gifting to neighbors, bringing to cookie exchanges, or simply gracing your own dessert platter for family gatherings. Whether you decide to lovingly give them away to friends and family, package them up for thoughtful hostess gifts, or keep every single one to yourself for private enjoyment with a cup of tea or coffee, I certainly won’t judge you either way.
Baking these cookies isn’t just about creating a dessert; it’s about creating memories, sharing warmth, and celebrating the joyous spirit of the season. So go ahead, treat yourself and your loved ones to these truly special chewy almond raspberry cookies. Happy baking!
Chewy Almond Raspberry Cookies
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Ingredients
Almond cookies:
- 7 ounces almond paste recipe below, or use store-bought (1 tube)
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 large egg whites
- 2 ½-3 cups sliced almonds
- Powdered sugar
- ⅓ cup seedless raspberry jam
Almond paste:
- 1 ¾ cup almonds
- 1 ½ cup powdered sugar
- 1 large egg white
- 1 teaspoon almond extract
- ¼ teaspoon salt
Instructions
To make the cookies:
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Preheat oven to 350°F and line 2 sheet pans with parchment paper. Place the sliced almonds in a third unlined sheet pan and set aside.
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In a food processor, pulse together the almond paste, sugar, cinnamon, and egg whites until smooth. Spoon into a pastry bag fitted with a medium plain tip and pipe into 2 inch strips onto the almonds in the sheet pan. Use your hand to cover the tops of each with more almonds.
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Use a small offset spatula and carefully move each cookie strip onto the lined sheet pans (The dough is soft and sticky, so be gentle. If it gets smooshed too much, just smooth it back out. The almonds are great at covering up imperfections).
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Bake until lightly golden brown, about 12 minutes. Let cool on the pan for a few minutes and then transfer to a wire rack to cool completely. Once cooled, sprinkle with powdered sugar and sandwich together with the strawberry jam.
To make the almond paste:
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In a food processor, pulse all ingredients until smooth. Continue with recipe above.
Notes
Adapted from Bon Appetit, December 2010