Almond and Raspberry Blossoms

almond raspberry blossom cookie recipeYou guys, we are already at the halfway point! Week 6. Which means that there are only 6-ish weeks left! Agh!!! I have not even thought about the holidays (other than the cookies, of course) and really am not ready to have my brain go there yet. It isn’t even Halloween.

Have you noticed that “we”, (and by “we” I mean commercial America) seem to have skipped over my most favorite holiday of all, Thanksgiving? I was in Michael’s a few days ago and the Halloween stuff was almost completely gone, and replaced with all things red and green? I remember last year trying to buy some Thanksgiving decorations a few weeks before and coming out empty-handed. Isn’t it crazy how long the Christmas season has actually become? Which is ironic coming from me, right? Having been posting holiday cookies for the last six weeks. You know where I am coming from though, right? I want Thanksgiving back. I need to buy table decorations today if I want to grab some before they are covered in fake snow and red glitter.

These cookies are not the prettiest cookie – next time I would bake a fresh raspberry into the top for a pop of color, the raspberries didn’t look very good so I skipped them and was too lazy to go to another store. But, they are really good. You could use whatever kind of jam you like. Apricot, orange marmalade, blueberry. They are like a little tea cookie and are very ladylike. I think that these would be so cute at a little girl’s tea party. Or on a plate for Santa.

almond raspberry blossom cookie recipe1 cup flour
1/4 cup almond meal
1/4 cup sugar
1/2 cup butter
1 egg yolk
1 teaspoon water

3 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 Tablespoons sugar
1 egg
1/4 teaspoon orange zest
1 Tablespoon orange juice
1/4 cup almond meal
1/4 cup raspberry preserves

Almond and Raspberry Blossom Cookie recipePulse flour, almond meal, and sugar in a food processor. Add butter.

Almond and Raspberry Blossom Cookie recipePulse until it resembles peas.

Almond and Raspberry Blossom Cookie recipeAdd egg yolk and 1 teaspoon water. Pulse until it just comes together. Turn out onto the counter and knead the dough until it comes together. Wrap in plastic wrap and chill for 30 minutes.

Almond and Raspberry Blossom Cookie recipeMeanwhile, make the filling. Cream together cream cheese, butter, and sugar until light and fluffy.

Almond and Raspberry Blossom Cookie recipeAdd egg, orange zest, orange juice, and almond meal.
Almond and Raspberry Blossom Cookie recipeSpray a mini-muffin pan with cooking spray. Divide the dough into 24 balls. Press the dough into the bottom and up the sides. I have this handy little dough pusher-thing. I think that it came from Pampered Chef years and years ago, but it is perfect for the job. So are little fingers, this is a perfect kid job.

Almond and Raspberry Blossom Cookie recipeSpoon a 1/2 teaspoon preserves into each cup.
Almond and Raspberry Blossom Cookie recipeCover with filling.

Almond and Raspberry Blossom Cookie recipeBake in a preheated 325 degree oven for 25 minutes, or until the filling is set.

Almond and Raspberry Blossom Cookie recipeCool in muffin pan for 5 minutes. Gently remove the cookies and cool on a wire rack. Sprinkle with powdered sugar.

Almond and Raspberry Blossom Cookie recipeThis recipe came from BHG Christmas Cookies 2013.

Almond and Raspberry Blossoms

Almond and Raspberry Blossoms

Yield: makes 24

Almond and Raspberry Blossoms - Little almond cakes filled with creamy orange raspberry filling.

Ingredients

Crust:

  • 1 cup flour
  • 1/4 cup almond meal
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 egg yolk
  • 1 teaspoon water

Filling:

  • 3 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 Tablespoons sugar
  • 1 egg
  • 1/4 teaspoon orange zest
  • 1 Tablespoon orange juice
  • 1/4 cup almond meal
  • 1/4 cup raspberry preserves

Instructions

  1. Pulse flour, almond meal, and sugar in a food processor. Add butter. Pulse until it resembles peas. Add egg yolk and 1 teaspoon water. Pulse until it just comes together. Turn out onto the counter and knead the dough until it comes together. Wrap in plastic wrap and chill for 30 minutes.
  2. Meanwhile, make the filling. Cream together cream cheese, butter, and sugar until light and fluffy. Add egg, orange zest, orange juice, and almond meal.
  3. Spray a mini-muffin pan with cooking spray. Divide the dough into 24 balls. Press the dough into the bottom and up the sides. Spoon a 1/2 teaspoon preserves into each cup. Cover with filling. Bake in a preheated 325 degree oven for 25 minutes, or until the filling is set.
  4. Cool in muffin pan for 5 minutes. Gently remove the cookies and cool on a wire rack. Sprinkle with powdered sugar.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 20 Comments

  1. Melanie @ Carmel Moments

    These look scrumptious!

    1. bakedbree

      thank you!

  2. Beth Young

    Yum! These look delicious! Can’t wait to try them out on my Italian family!

    1. bakedbree

      I hope that you do!

  3. patsy

    These treats would be a lovely compliment to my holiday treat tins! I agree, it seems like Thanksgiving gets completely forgotten every year these days!

    1. bakedbree

      I know, it makes me sad, it is my favorite holiday!

  4. Vickie

    yum, they sound awesome!

    1. bakedbree

      thanks Vickie!

  5. Larry

    Thank you. My mom, who was from England, made these when I was a child, they’re absolutely delicious!

    1. bakedbree

      You are welcome!

  6. Anna @ Bashful Bao

    These look so dainty and delicious!

    1. bakedbree

      Thank you!

  7. Laura@baking in pyjamas

    I love the look of those, they remind of little bakewell tarts. Saving recipe and pinning. I’ll be featuring these on a little feature I do on my blog called Baking News. Have a great day Bree.

    1. bakedbree

      Thank you Laura!

  8. Zuri lovestoeat

    yum scrum! can’t wait to try!!

    1. bakedbree

      I hope you do!

  9. Joanna

    Any luck in freezing these before the holiday?

    1. bakedbree

      They should freeze really well.

  10. Gail

    These were a disaster!! I stupidly baked them for a cookie party that day (yes-I know it was foolish to try a new recipe under those circumstances–but they looked fabulous and I had all the ingredients). The bottom layer of pastry looked right unbaked–but after baking it completely crumbled. They were delicious–but they were crumbs not cookies. Thankfully I only made one batch. I combined the remaining pastry and filling in the food processor -added more almond and regular flour and some baking powder (plus a pinch of xanthan gum for binding and more orange zest) and made thumbnail cookies with the jam. They amazingly turned out–but they weren’t the dainty cookies with a wonderful combination of textures that I had hoped for. I see that some people successfully made these cookies–but I’m dumbfounded. There seemed to be a real flaw with the pastry dough.

    1. bakedbree

      I’m really sorry that you had a problem. I’ve made them a few times and they have been fine. Sorry!

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