A Little Jar of Summer
I always keep raspberry jam in my pantry. It’s like a little jar of summer. When you open it, the smell is sweet and bright. It makes me think of sunny days.
I use it for these special cookie bites. The jam hides inside like a secret. When you bite in, it’s a happy surprise. Doesn’t that sound fun? What’s your favorite jam or jelly to eat?
Why We Cream the Butter
Let’s talk about that first step. You beat the butter, sugar, and cream cheese for three minutes. That seems like a long time. But it matters so much.
It puts tiny air bubbles into the butter. Those bubbles make the cookie soft and light. If you skip this, the cookie will be dense. I learned this the hard way with some hockey-puck cookies once. I still laugh at that.
The Magic of a Cool Dough
After you mix the dough, it goes in the fridge. This chills the butter back down. Warm butter spreads too fast in the oven.
Chilled dough holds its shape. It bakes into a perfect, plump little cake. That’s why we wait. Good things come to those who wait, even in baking. Fun fact: This resting time is called “bench chilling.” It gives the flour time to absorb the liquid, too.
A Topping with a Crunch
We start by baking the almond topping. You mix sliced almonds with sugar and water. The water helps the sugar stick. In the oven, it all turns into a shiny, crunchy candy.
You let it cool and then break it up. It sounds like breaking thin ice. That crunch on top of the soft cookie is everything. Do you prefer crunchy or chewy toppings on your treats?
Putting It All Together
This is the best part. You cut the little cookie cakes in half. Spread that ruby-red jam on the bottom. Put the top back on like a hat.
Then, the almond frosting. The smell of almond extract is so cozy. Spread it on, then sprinkle the crunchy almonds on top. Each bite has soft cake, sweet jam, creamy frosting, and crunch. It matters because every layer has a job. They all work together to make you smile.
Made for Sharing
These aren’t everyday cookies. They are for when you want to show someone you care. They take a little more love to make. That love is the most important ingredient.
My granddaughter calls them “fancy party bites.” She loves to sprinkle the almond topping. It’s a memory we make together. What’s a special treat you like to make with someone? Tell me about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sliced almonds | ½ cup | For the topping |
| Turbinado sugar | 2 tablespoons | For the topping |
| Water | 1 tablespoon | For the topping |
| All-purpose flour | 3 cups (15 ounces/425 grams) | For the cookies |
| Baking powder | 1 teaspoon | For the cookies |
| Salt | ⅛ teaspoon | For the cookies |
| Unsalted butter, softened | 16 tablespoons | For the cookies |
| Granulated sugar | 1 cup (7 ounces/198 grams) | For the cookies |
| Cream cheese, softened | 3 ounces (85 grams) | For the cookies |
| Large egg | 1 | For the cookies |
| Sour cream | 2 tablespoons | For the cookies |
| Vanilla extract | ½ teaspoon | For the cookies |
| Seedless raspberry jam | 6 tablespoons | For the cookies |
| Unsalted butter, softened | 8 tablespoons | For the frosting |
| Confectioners’ sugar | 2 cups (8 ounces/227 grams) | For the frosting |
| Heavy cream | 3 tablespoons | For the frosting |
| Almond extract | ¼ teaspoon | For the frosting |
My Little Almond Raspberry Cookie Bites
Hello, my dear. Come sit. Let’s bake something special. These cookie bites are like tiny, fancy cakes. They remind me of my friend Mabel’s bridge club treats. I always asked for the recipe. She finally shared it on a little card. I still have it, all stained with butter. Doesn’t that smell amazing? The almond and raspberry just sing together. It’s a happy little project. Perfect for a slow afternoon. Let’s begin.
Step 1: Toast the Almonds
First, we toast the almonds. Heat your oven to 350 degrees. Mix the sliced almonds, that coarse sugar, and a splash of water. Spread it on a baking sheet. Pop it on the top rack. Watch it closely. You want it lightly golden, not dark. (My hard-learned tip: They burn fast! Set a timer for 10 minutes and don’t walk away.) Let it cool completely. It will get nice and crunchy. Then just break it into little pieces with your fingers.
Step 2: Make the Dough
Now, the cookie dough. Turn the oven up to 375. Whisk your flour, baking powder, and salt in a bowl. In your mixer, beat the soft butter, sugar, and cream cheese. Beat it until it’s pale and fluffy. It takes about three minutes. Then add the egg, sour cream, and vanilla. Mix it all in. Slowly add the flour mixture. The dough will be soft. Just cover it and chill for 20 minutes. This makes it easier to handle.
Step 3: Bake the Cookies
Time to make the balls. Use about two tablespoons of dough for each. Roll them gently in your palms. You should get 36 little balls. Place them on your baking sheets. Give them space to breathe. Bake them for 10 to 12 minutes. Switch the pans halfway through. The tops should look dry, but not brown. Let them cool on the sheet for five minutes. Then move them to a rack. Why do we let them cool first? Share below!
Step 4: Prepare the Frosting
While they cool, make the frosting. Beat the butter until it’s fluffy. Add the powdered sugar in two parts. Start slow so it doesn’t fly everywhere! Then beat it fast for two minutes. It gets so light and creamy. Finally, mix in the cream and almond extract. That almond smell is just wonderful. It makes the frosting taste like a wedding cake. Give it a little taste. I won’t tell.
Step 5: Assemble the Bites
The fun assembly! Carefully slice the top off each cookie. Use a little serrated knife. Spread a half-teaspoon of raspberry jam on the bottom. Put the top back on like a little hat. Then, spread a heaping teaspoon of frosting on top. Sprinkle with your toasted almond pieces. Press gently so they stick. There you have it. A perfect, elegant little bite. I still laugh at how fancy they look. And you made them yourself.
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 36 cookie bites
Category: Dessert, Cookies
Three Fun Twists to Try
These cookies are lovely as they are. But sometimes, it’s fun to play. Here are three simple ideas. They feel like a whole new treat.
- Lemon Sunshine: Use lemon curd instead of raspberry jam. Add a little lemon zest to the frosting.
- Chocolate Dream: Add a teaspoon of cocoa to the frosting. Use cherry jam instead of raspberry.
- Autumn Spice: Add a pinch of cinnamon to the cookie dough. Use apple butter for the filling. So cozy.
Which one would you try first? Comment below!
Serving Them Up Right
These are perfect for a tea party. Arrange them on a pretty plate. Add a few fresh raspberries for color. You could also serve them with a scoop of vanilla ice cream. That makes a wonderful dessert. For drinks, I have two favorites. A cup of Earl Grey tea is just right. The bergamot pairs beautifully. For a special evening, a little glass of Moscato wine is lovely. It’s sweet and fruity. Which would you choose tonight? I think I’d have the tea. Then I could have two cookies.
Keeping Your Cookie Bites Fresh
These cookie bites are best enjoyed within three days. Store them in a single layer in a sealed container. You can keep them at room temperature. I use my big cookie tin with the floral pattern.
For longer storage, freeze them unfrosted. Place the baked, cooled cookies in a freezer bag. They will keep for one month. Thaw at room temperature before frosting and serving.
I once frosted them all before freezing. The topping got soggy! Now I only frost what I need. This saves waste and keeps treats fresh.
Batch cooking matters for busy weeks. A ready-to-go treat brings a sweet moment. It is a small gift to your future self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too sticky? Just chill it longer. Cold dough is much easier to handle. I remember my first batch spreading too much. A little patience fixes this.
Are the cookies browning too fast? Your oven might run hot. Try baking on the lower rack. Rotating the sheets also helps a lot.
Is the frosting too thick or thin? Adjust it with cream or sugar. Too thick? Add a teaspoon of cream. Too thin? Mix in a bit more sugar.
Fixing small problems builds cooking confidence. You learn to trust your own eyes and hands. It also makes the final flavor just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture will be slightly more crumbly.
Q: Can I make parts ahead? A: Absolutely. The dough can chill overnight. The toasted almond topping keeps for days.
Q: What can I swap for raspberry jam? A: Apricot or blackberry jam works wonderfully. Use what you love.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. It makes a perfect small batch.
Q: Any optional tips? A: A tiny pinch of cardamom in the dough is lovely. Fun fact: Cardamom is often called the “queen of spices.” Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little bites. They always remind me of tea with my granddaughter. The kitchen is my favorite place to share stories.
I would love to hear about your baking adventure. Tell me how it went in your own kitchen. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Almond Raspberry Torte Cookie Bites
Description
Raspberry-Filled Almond Torte Cookies
Ingredients
Topping:
Cookies:
Frosting:
Instructions
- For the topping: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine almonds, sugar, and water in bowl. Spread almond mixture in single layer on 1 prepared sheet. Bake on upper rack until lightly browned, 10 to 12 minutes. Let topping cool completely on sheet. Break into small pieces and transfer to bowl. Leave parchment on sheet.
- For the cookies: Increase oven temperature to 375 degrees. Combine flour, baking powder, and salt in bowl. Using stand mixer fitted with paddle, beat butter, sugar, and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Add egg, sour cream, and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Transfer dough to bowl, cover with plastic wrap, and refrigerate until slightly firm, about 20 minutes.
- Working with 2 tablespoons dough at a time, roll into 36 balls and space 1 inch apart on prepared sheets (18 cookies per sheet). Bake until dry on top but not browned, 10 to 12 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely.
- For the frosting: Using stand mixer fitted with paddle, beat butter on medium-high speed until fluffy, about 30 seconds. Reduce speed to low and add sugar in 2 additions until combined. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes, scraping down bowl as necessary. Reduce speed to medium-low and add cream and almond extract; mix until combined.
- Using serrated knife, cut off tops of cookies and reserve. Spread 1/2 teaspoon raspberry jam over 1 cookie bottom; replace top. Spread 1 heaping teaspoon frosting on cookie top; sprinkle with almond topping. Repeat with remaining cookies.
Notes
- For best results, ensure cookies are completely cool before cutting and assembling. Store assembled cookies in an airtight container at room temperature for up to 3 days.