There’s something magical about a treat that feels fancy but comes together in less than 30 minutes. I first made these Raspberry Almond Bites for my youngest daughter’s book club meeting last spring, and honestly, I wasn’t sure they’d be special enough. But when those girls devoured the entire batch and my daughter beamed with pride, I knew I’d stumbled onto something wonderful.
These little gems have become my go-to whenever I need something that looks impressive but doesn’t keep me in the kitchen all day. The combination of tart raspberries and nutty almond flavor creates a bite-sized treat that’s perfect for everything from afternoon tea to holiday cookie exchanges. If you’re looking for a simple yet elegant dessert that’ll have everyone asking for the recipe, these Raspberry Almond Bites are about to become your new best friend.
Why You’ll Love These Raspberry Almond Bites
Let me tell you why these little beauties have earned a permanent spot in my recipe collection. First off, they’re incredibly versatile—perfect for potlucks, gift-giving, or just treating yourself on a quiet afternoon. The buttery almond base paired with sweet-tart raspberry creates a flavor combination that feels sophisticated without being fussy. I love that you can make a big batch and freeze half for later, which means you’re never more than a few minutes away from a homemade treat.
These Raspberry Almond Bites come together with pantry staples you probably already have on hand. There’s no chilling time, no complicated techniques, and no fancy equipment needed. Just a bowl, a baking sheet, and your hands.
Plus, they’re naturally smaller portions, which means you can enjoy a sweet treat without overdoing it. My older daughter actually takes these to her college study sessions, and they’ve become legendary among her friends. That’s the beauty of a recipe that’s both delicious and practical—it fits into real life, not just special occasions.
Ingredients You’ll Need
The ingredient list for these Raspberry Almond Bites is refreshingly short and simple. I’ve organized everything in an easy-to-follow table so you can gather what you need before you start baking.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1½ cups |
| Almond flour | ½ cup |
| Powdered sugar | ½ cup |
| Unsalted butter, softened | ¾ cup (1½ sticks) |
| Almond extract | 1 teaspoon |
| Vanilla extract | ½ teaspoon |
| Salt | ¼ teaspoon |
| Raspberry jam or preserves | ½ cup |
| Sliced almonds (optional, for topping) | ¼ cup |
The quality of your raspberry jam really makes a difference here. I prefer using a jam with visible fruit pieces rather than a super-smooth jelly. It adds texture and makes each bite feel more special. The almond flour isn’t just for flavor—it also creates that tender, melt-in-your-mouth texture that makes these Raspberry Almond Bites so irresistible.
Substitutions & Variations
One of the things I love most about this recipe is how adaptable it is to what you have on hand. If you don’t have almond flour, you can substitute with an additional ½ cup of all-purpose flour, though you’ll lose some of that rich almond flavor. For a gluten-free version, I’ve successfully used a 1:1 gluten-free baking flour blend with great results.
Don’t limit yourself to raspberry! I’ve made these bites with apricot preserves, strawberry jam, and even lemon curd. Each variation brings its own personality to the table.
For a festive twist during the holidays, try using cranberry sauce mixed with a touch of orange zest. If you’re not a fan of almond extract (I know it can be polarizing), simply increase the vanilla extract to one full teaspoon.
For those watching their sugar intake, you can reduce the powdered sugar to ⅓ cup without drastically affecting the texture. I’ve also added a tablespoon of orange zest to the dough for a citrusy variation that’s absolutely divine. Some folks in my online community have even tucked a small piece of dark chocolate in the center before adding the raspberry jam, creating a raspberry-chocolate-almond combination that’s pretty heavenly.
If you’re looking for more delightful raspberry treats, check out these Quick Raspberry Cream Croissants: A Simple Bakery-Style Treat. They offer a similar flavor profile and are just as adaptable to your pantry staples.
Step-by-Step Instructions
Making these Raspberry Almond Bites is wonderfully straightforward. Let me walk you through each step so you’ll feel completely confident.
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about two minutes with an electric mixer, or a bit longer by hand. Don’t skip this step—it creates air pockets that make the bites tender.
Step 3: Add the almond extract, vanilla extract, and salt to the butter mixture. Mix until everything is well combined and fragrant.
Step 4: Gradually add the all-purpose flour and almond flour to the wet ingredients. Mix on low speed just until a soft dough forms. Overmixing can make the bites tough, so stop as soon as you don’t see any dry flour.
Step 5: Scoop about one tablespoon of dough and roll it into a ball between your palms. Place it on the prepared baking sheet. Repeat with the remaining dough, spacing each ball about two inches apart.
Step 6: Using your thumb or the back of a small spoon, create an indentation in the center of each ball. Make it deep enough to hold a generous amount of jam—about halfway through the dough ball works perfectly.
Step 7: Fill each indentation with about ½ teaspoon of raspberry jam. Don’t overfill, or the jam will bubble over during baking. If you’re using sliced almonds, gently press a few onto the dough around the jam.
Step 8: Bake for 12-15 minutes, or until the edges are just beginning to turn golden. The centers will still look pale—that’s exactly what you want. These Raspberry Almond Bites continue cooking slightly as they cool.
Step 9: Let the bites cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely. The jam will be very hot initially, so resist the urge to taste-test right away!
Pro Tips for Success
After making these countless times, I’ve picked up a few tricks that guarantee perfect Raspberry Almond Bites every single time. First, make sure your butter is truly softened, not melted. It should leave an indentation when you press it but still hold its shape. Melted butter will make your dough too runny and spread too much during baking.
When creating the indentations, don’t be shy—press down firmly enough to make a proper well. I learned this the hard way when my first batch had such shallow indents that the jam rolled right off. If you notice the indentation closing up while you’re filling them, just press it down again gently.
For the most beautiful presentation, warm your jam slightly in the microwave for about 10 seconds. This makes it easier to spoon into the indentations and creates a smoother finish. If your jam has large fruit pieces, you can pulse it a few times in a food processor for a smoother consistency.
Room temperature is key for these ingredients. Cold butter won’t cream properly, and you’ll end up with dense, heavy bites instead of tender ones. I usually set my butter out about 30 minutes before I plan to bake. Also, don’t skip the parchment paper—these little treats can stick stubbornly to an unlined pan, and you’ll lose those beautiful bottoms.
To elevate your baking skills, consider trying this Deliciously Fluffy Raspberry Pistachio Cake to Savor. It’s a fantastic way to incorporate raspberries into a more elaborate dessert while still enjoying the same delightful flavors.
Storage & Reheating Tips
These Raspberry Almond Bites store beautifully, which makes them perfect for advance preparation. Once completely cooled, store them in an airtight container at room temperature for up to five days. I like to place parchment paper between layers to prevent them from sticking together.
For longer storage, these freeze wonderfully. Arrange the cooled bites in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to three months.
When you’re ready to enjoy them, simply thaw at room temperature for about 30 minutes. They taste just as fresh as the day you made them.
Honestly, I don’t recommend reheating these unless you prefer them warm. If you do want to serve them slightly warm, pop them in a 300°F oven for about five minutes. The jam gets wonderfully gooey, but be careful—it’ll be hot! I actually prefer these Raspberry Almond Bites at room temperature, when the texture is at its tender best and the flavors have had time to meld together.
What to Serve With This Recipe
These versatile little treats pair beautifully with so many things. For an elegant afternoon tea, I love serving Raspberry Almond Bites alongside a pot of Earl Grey or chamomile tea. They’re also wonderful with a strong cup of coffee for a mid-morning pick-me-up.
During the holidays, I arrange these on a cookie platter with my chocolate crinkles and classic sugar cookies. The pop of red from the raspberry jam makes them particularly festive. For a summer gathering, try serving them with fresh lemonade or iced tea on the porch.
If you’re putting together a dessert spread, these work beautifully as a lighter option alongside richer treats like brownies or cheesecake. I’ve also served them with vanilla ice cream for a simple but elegant plated dessert. A small scoop of ice cream, two Raspberry Almond Bites, and a sprig of fresh mint make for a restaurant-worthy presentation that takes mere minutes to assemble.
For a delightful pairing, serve your Raspberry Almond Bites with this Simple No-Bake Eclair Cake: An Old-Fashioned Favorite Made Easy. Both treats complement each other beautifully, making them perfect for any gathering.
FAQs
Can I make Raspberry Almond Bites ahead of time?
Absolutely! These actually taste even better the next day after the flavors have had time to develop. You can bake them up to three days in advance and store them in an airtight container. They’re also freezer-friendly for up to three months, making them perfect for holiday baking marathons.
Why did my Raspberry Almond Bites spread too much?
This usually happens when the butter was too soft or melted, or if the dough was too warm. Make sure your butter is softened but still holds its shape, and if your kitchen is particularly warm, chill the dough balls for 15 minutes before baking. Also check that you measured the flour correctly—too little flour can cause spreading.
Can I use fresh raspberries instead of jam?
Fresh raspberries don’t work as well because they release too much liquid during baking and don’t provide the sweetness that balances the buttery cookie base. If you prefer using fresh fruit, try making a quick raspberry compote first by cooking fresh raspberries with a bit of sugar until thickened, then let it cool before using.
How do I prevent the jam from bubbling over?
Use only about ½ teaspoon of jam per bite and don’t overfill the indentations. Make sure the well you create is deep enough—about halfway through the dough ball. If you do get some overflow, it’s not the end of the world; just let it cool completely before removing from the pan, and the jam will set up nicely.
Can I make these without almond flour?
Yes, you can substitute the almond flour with an equal amount of additional all-purpose flour. The texture will be slightly less tender and you’ll lose some of that rich almond flavor, but they’ll still be delicious. Consider increasing the almond extract slightly to compensate for the missing almond flour flavor.
Raspberry Almond Bites are a delightful combination of sweet and nutty flavors, making them a popular choice for various occasions. These treats can be enjoyed as a quick snack or a sophisticated dessert, showcasing the versatility of raspberry in culinary creations. For more on the health benefits of raspberries, check out this fruit.
Nutrition Information (per serving)
Based on a batch of 24 Raspberry Almond Bites, here’s the approximate nutritional breakdown per bite:
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 45mg |
| Total Carbohydrates | 10g |
| Dietary Fiber | 0.5g |
| Sugars | 5g |
| Protein | 1g |
These Raspberry Almond Bites are a treat meant to be savored, and at under 100 calories each, you can enjoy one (or two!) without guilt. The almond flour adds a touch of protein and healthy fats, making them slightly more satisfying than traditional cookies. Of course, nutritional values will vary depending on the specific brands of ingredients you use and the size of your portions.
Raspberry Almond Bites
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the almond extract, vanilla extract, and salt to the butter mixture. Mix until well combined.
- Gradually add the all-purpose flour and almond flour to the wet ingredients. Mix on low speed until a soft dough forms.
- Scoop about one tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet.
- Create an indentation in the center of each ball to hold the jam.
- Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
- Let the bites cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.