raspberry almond shortbread recipe

Raspberry almond shortbread recipe


September 19, 2016

Best cookie ever, that was reaction in our home first time we made these. It’s just a perfect combination of almonds, raspberry sauce and vanilla cream.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 6 servings
raspberry almond shortbread recipe


Please be kind and subscribe to our youtube channel. Thank you.

1/2 cup almonds, ground

1/4 cup butter, creamed

2 tbsp icing sugar

1/2 cup flour plain

Raspberry puree


1/2 cup sugar

1 egg yolk

1/2 cup milk

1 tbsp cornstarch

1 tsp vanilla extract

1 cup raspberries

Icing sugar for dusting


Don’t forget to share our recipe if you like it and read more of them. Thank you.

Mix almonds, butter, sugar and flour into a dough. Let it cool in a plastic bag in the refrigerator for a half an hour, then roll it out to 3-4 mm in thickness. Stamp out round cookies, re-use the dough until it’s all used. Place the cookies onto baking paper and bake on 390 F/ 200 C in preheated oven 10 minutes. For cream, in a sauce pan add the egg yolk, milk, cornstarch and vanilla. Slowly bring to simmer and stir until thickened, for about 10 minutes. Let it cool down. Spread equal quantities of cream on half of the cookies, add the raspberry puree, few raspberries and cover with another cookie. Decorate with raspberries and icing sugar.

raspberry almond shortbread recipe


Nutrition Facts

Serving Sizestandard
Total Fat12.2g
Saturated Fat5.6g
Trans Fat0g
Total Carbohydrates35.9g
Dietary Fiber4g