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Raspberry Jam Almond Cookies

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These pretty thumbprint cookies are made with simple shortcrust dough. They are flavoured with refreshing lemon zest, rolled in chopped almonds for a little crunch and filled with raspberry jam.

These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites.

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What you'll need for the dough

The list of ingredients for this recipe is short. Besides plain flour, we use here almond flour which is always a great addition to cookie dough. This nut flour is worth buying, as it brings chewiness to the cookies (try one of the best brands of almond flour - Blue Diamond). The almond flour can be freely swapped for ground almonds. The texture will be slightly different but still delicious.

We'll be using a combo of granulated and dark muscovado sugar, which works well together. Dark muscovado sugar is moist sugar with sandy texture, giving caramel flavour to anything added. We used it for making our fudgy hazelnut brownies.

3 steps for making these cookies

For making the dough, first prepare a couple of mixing bowls and a hand mixer.

  1. Stir dry ingredients: Combine plain flour, almond flour, baking powder and a pinch of salt in a medium bowl.

  2. Beat butter/sugars: Place softened butter and both sugars in a bowl, then beat until creamy. Add egg and grated lemon zest and beat until combined.

  3. Adding flours: Using a spoon add half of the flours then beat on a low speed until it start to clump. Add the rest of flours and knead a dough using your hands until it's compact.

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Shaping cookies

Once you have the dough ready, shaping cookies is so easy. We are shaping these cookies into thumbprint cookie shapes (like in our soft orange marmalade cookies).

The easiest way to do this is to shape the dough into long rolls. Divide the dough into half and roll each half into 30cm long and 4cm in diameter roll. Next, using small knife cut into small portions (size of walnut, 20g each) and roll between the palms into balls.

raspberry and almond cookies balls
raspberry almond cookies unbaked

Roll each dough ball into chopped almonds (previously prepared), and then make an indent in the centre of balls (we'll fill with raspberry jam). Shop high-quality nuts easily online!

You can do this using your thumb or end of a wooden spoon or rubber spatula. Place cookies on a large plate, cover with aluminium foil and place in the fridge for 1 hour.

raspberry and almond cookies rolling top

About the filling

It's time for filling the cookies. We'll be using raspberry jam here, it's refreshing and pairs great with almonds in this recipe. Any other jam like strawberry, cherry, apricot, fig will work well here. Once ready to bake, spoon 1/3 teaspoon of raspberry jam into each indent.

Baking cookies

For baking cookies, prepare one large baking sheet, lined with baking paper. Arrange cookie on the sheet, 3-4cm apart and bake for about 10-12 minutes. Cookies should be lightly brown on the edges and chopped almonds should be toasted.

Be sure to check out our TOP COOKIE BAKING TIPS for the perfect cookies every single time.

Storing raspberry and almond cookies

These raspberry jam cookies will stay soft and fresh for days in these Kook Glass Cookie Jars (and will look pretty on your kitchen counter). 

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Raspberry Jam Almond Cookies

MAKES: 36 cookies
COOKS IN: 40 minutes

raspberry almond cookies 300


For the cookie dough

  • 240g plain flour (2 cups)
  • 100g almond flour or ground almonds
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 210g butter, at room temperature
  • 50g granulated sugar (1/4 cup)
  • 25g dark muscovado sugar (1/8 cup)
  • 1 egg, at room temperature
  • 1 tablespoon grated lemon zest
  • 80g almonds, chopped

For the filling


  1. Combine plain flour and almond flour together with baking powder and salt in a medium bowl.

  2. In a large bowl, using a hand mixer, beat softened butter, both sugars on a medium speed until smooth and creamy.

  3. Add an egg and grated lemon zest and continue to beat on a high speed for 1-2 minutes, until smooth. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.

  4. Add half of the flours and beat on low speed until crumbly texture forms.

  5. Add remaining flours and continue to beat until just starting to clump. Leave the mixer and knead a compact dough using your hands.

  6. Preheat the oven to 180°C/320°F and line the baking sheet with baking paper.

  7. Turn the dough onto a floured surface and divide or cut into two. Shape each half into a long roll (4 cm in diameter). Cut rolls into small pieces (size of a walnut), then roll into balls. Roll each ball into chopped almonds so the almonds stick to all sides. Make an indent into each ball with a handle of wooden spoon or your thumb. Place cookie dough onto a large plate, wrap into aluminium foil and keep in the fridge for 1 hour.

  8. Preheat the oven to 180°C/320°F and line the baking sheet with baking paper.

  9. Spoon a heaping 1/2 teaspoon of raspberry jam into each indent.

  10. Bake for 10-12 minutes, or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kitchen equipment:

CATEGORIES: Cookies, Christmas, Almond

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