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    Home » Recipes » Desserts » Cookies

    Easy Raspberry Almond Shortbread Bites

    Published: May 13, 2021 · Modified: Feb 8, 2024 by Amy Sandidge · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    Easy Raspberry Almond Shortbread Bites. These little treats are super cute and so simple to make. These bite-sized goodies are also really hard to resist. Once you start popping, it is hard to stop! They are also easy to make ahead, which makes them perfect for a brunch or other get-together.

    Another recipe that uses freeze-dried fruits is my strawberry sugar cookie bars. These need to make it to your baking list soon!

    Why Make These?

    Well, there are quite a few reasons, but let me give you my favorites. Let's start with the flavor. Raspberry, Almond, and shortbread were meant to be together. The flavors just play so well together.

    Next, is the texture. I love the texture of a shortbread cookie. It can hold its own but is also surprisingly tender. Let's also address the cuteness factor. I mean, how adorable are these bite-sized treats? Really adorable.

    Another thing, they freeze well. I froze this batch I photographed and snacked on them throughout the next week.

    Easy Raspberry Almond Shortbread Bites

    Ingredients

    • Butter—make sure to soften before using. Room temp butter mixes well with the sugar for little air pockets that will lighten the finished cookies. Trust me, you want this. If you are vegan or dairy-free, you can use plant-based butter instead.
    • Granulated Sugar- You can also use brown sugar or coconut sugar, but I prefer the texture and flavor the granulated gives. I do not recommend liquid sweeteners as it changes the texture and consistency completely.
    • Almond Extract—you can leave this out if you prefer, however, it complements the raspberry flavor and gives dimension to your bites.
    • All-purpose flour- My favorite bakes are always a combination of all-purpose flour and whole wheat flour. I love the addition of whole-grain flours. I find my family and friends prefer the mix of both types of flour.
    • Whole wheat pastry flour - You can use any type of flour you want here, but let me just recommend whole wheat pastry. It is a lower protein flour and will produce a much lighter texture and crumb. I almost always use it for my cookie recipes.
    • Freeze-dried Raspberries—this is where the main flavor comes from in these cookies. The freeze-dried berries have an intense flavor that is so perfect for these cookies!!
    • Cornstarch—I love to use cornstarch as it gives a “melt in your mouth” kind of texture to your bites. I use it for a lot of cookies and if you haven't tried it yet, you need to!
    • Salt- Just a pinch, but even that pinch brings out flavors.

    How To Make

    Powdered freeze-dried raspberries in a white bowl.
    Butter and granulated sugar in a food processor.
    Woman adding powdered raspberries to a shortbread dough in a food processor.
    Raspberry shortbread bites in a 9x13 pan.
    Shortbread bites spread out on a baking sheet.
    Raspberry almond shortbread bites stacked in a white bowl.
    • Line a 9x13 pan with parchment paper before starting.
    • Pulse the freeze-dried raspberries in a food processor until it is a powder. Set this aside.
    • In a small bowl, combine the flour, salt, and cornstarch. Mix well and set it aside.
    • There are several ways you can mix your shortbread. I chose to mix mine in a food processor just because I had already used it to grind up the raspberries. You could use a hand or stand mixer; you might even be so ambitious to use a wooden spoon to hand mix it. Just make sure to evenly distribute your ingredients. 
    • With that in mind, add the butter and sugar together. Mix well. Next, add the almond extract. Pulse to combine. To this add the flour mixture, again pulsing well to combine.
    • Next, I like to mix in the powdered raspberry by hand. This gives the cookies a marbled look that I think looks cool. If you don't want to do this, go ahead and throw it in the food processor and pulse to combine.
    • Press into your 9x13 pan. Cut the cookies into bite-sized pieces. Chill for at least an hour or 2.
    • Preheat your oven.
    • Using the parchment, lift the cookies from the pan. Space them out on the parchment-lined baking sheet2.
    • Bake for 7-10 minutes. It will not take long.
    • Remove from the oven and they are ready to go!
    Easy Raspberry Almond Shortbread Bites

    Notes

    • As noted above, if you want to go for a vegan version of this recipe, the swap is simple. Use plant-based butter instead of regular butter.
    • Chilling your cookies before baking does a few things. The first is it chills the dough, making it less likely to spread so much when it is baked. Another thing it does is to hydrate the flours, this makes a difference with whole wheat flours.
    • One of the nice things about these bites is you can make the dough up to 24 hours in advance keeping it in your fridge. If you choose to make your dough ahead of time, you may also freeze it. If you do this, make sure to bring the dough out ahead of time to thaw and pull it apart before baking. 
    • You can also use freeze-dried strawberries in place of raspberries. They would have as strong a berry flavor as the raspberries though.
    • Make sure not to overbake these cookies. This really is key to baking the best cookie.
    • I love to use the blend of all-purpose flour and whole wheat pastry flour for these cookies.
    • These cute little bites are delicious and adorable. Wrap them in a dainty ribbon and cellophane or a tiny tin! Whichever you choose, they are sure to bring a smile to your friend or coworker’s face! 

    Why Freeze-Dried Raspberries?

    When you freeze-dry any fruit, it intensifies its flavor. Along with more flavor, you end up with more nutrients as well. Freeze-dried fruits hold up to 90% of their original nutritional value.

    Freeze-dried fruit is ideal for baking as it does not add any excess moisture to your batter. Your freeze-dried raspberries will even plump a little, in baking, and be delightfully chewy. In this recipe, you will grind up the freeze-dried raspberries and use the powder for your bites.

    Other Dessert Recipes

    • Thick Raspberry Sauce
    • Lemon Chiffon Layer Cake
    • Maple Roasted Plums
    • Shortbread Cookies With Edible Flowers
    • Homemade Coconut Clusters

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    For more inspiration

    A Red Spatula

    Easy Raspberry Almond Shortbread Bites

    Amy Sandidge
    These simple to make raspberry shortbread bites are simple to make and so delicious! They are perfect for your next get together or food gift, anyone would love these!
    4.78 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 7 minutes mins
    chill time 1 hour hr
    Total Time 1 hour hr 17 minutes mins
    Course Dessert
    Cuisine American
    Servings 70 bites

    Equipment

    • 1 food processor
    • 1 9x13 pan

    Ingredients
      

    • 1 cup softened butter
    • ⅔ cup granulated sugar
    • 1 teaspoon almond extract
    • 1 ¾ cup all-purpose flour
    • ½ cup whole wheat pastry flour
    • 2 teaspoons cornstarch
    • ½ teaspoon salt
    • 1.25 ounces freeze-dried raspberries I pulse these in my food processor to make a powder.

    Instructions
     

    • Line a 9x13 pan with parchment. You won't bake it in this pan, but this will form your cookies for chilling.
    • Combine the all-purpose flour, whole wheat pastry flour, cornstarch, and salt. Mix and set aside.
    • Cream butter and sugar with a hand or stand mixer for about 2- 3 minutes until it is light and fluffy. You can also do this by hand, just know you will really be working your arm muscles! Add in the dry ingredients and mix to combine.
    • When you add in the freeze-dried raspberry powder, I like to mix it in by hand. This gives it a marbled effect that I think is so pretty.
    • Once it is mixed in, press it into your 9x13 pan. When it is in the pan, cut it into the size of bites you want. Mine were a little bigger than an inch. These do not need to be perfect, so don't stress. I used a bench knife to cut mine, it really is so easy. I like to chill for about an hour.
    • While it is chilling, line 2 baking sheets with parchment paper.
    • Preheat the oven to 300 degrees.
    • When you remove it from the fridge. Remove the parchment paper from your 9x13 pan and the cookies with it. Pull the bites apart and place them on your baking sheets. These will spread just a little bit, so give them a bit of space. Not much, but a little bit.
    • Place in oven and bake for about 7-10 minutes until the edges are a VERY light golden brown. You don't want to overbake these.
    • Remove them from the oven and set them on a cooling rack. These cookies can be eaten right away, cooled, or even saved for later. They are good at room temp for up to 3 days. They are good in the fridge in an airtight container for up to a week. Or if you want to freeze them, place them in a ziplock bag and they hold well for up to 3 weeks!

    Notes

    • As noted above, if you want to go for a vegan version of this recipe, the swap is simple. Use plant-based butter instead of regular butter.
    • One of the nice things about these bites is you can make the dough up to 24 hours in advance keeping it in your fridge. If you choose to make your dough ahead of time, you may also freeze it. If you do this, make sure to bring the dough out ahead of time to thaw and pull it apart before baking. 
    • You can also use freeze-dried strawberries in place of raspberries. They would have as strong a berry flavor as the raspberries though.
    • Make sure not to overbake these cookies. This really is key to baking the best cookie.
    • I love to use the blend of all-purpose flour and whole wheat pastry flour for these cookies. 
    • These cute little bites are delicious and adorable. Wrap them in a dainty ribbon and cellophane or a tiny tin! Whichever you choose, they are sure to bring a smile to your friend or coworker’s face! 
    Keyword almond, freeze-dried raspberry, raspberry, shortbread, wheat flour
    Tried this recipe?Let us know how it was!
    • Cookies
    • Baked
    • Whole Wheat Pastry Flour
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    Reader Interactions

    Comments

      4.78 from 22 votes (22 ratings without comment)

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      Recipe Rating




    1. Kathleen P says

      May 21, 2021 at 8:10 pm

      Love that you have a feature this week on Weekend Potluck Amy! And it's a wonder why, these look simply AMAZING! Love how natural they are!!

      Reply
      • admin says

        May 21, 2021 at 10:11 pm

        Thank you Kathleen, I was excited about that too!

        Reply
    2. Linda Newman says

      May 22, 2021 at 1:26 pm

      Where to buy freeze dried fruit?

      Reply
      • admin says

        May 23, 2021 at 4:11 am

        Hi Linda, I buy mine at Target. I have it linked in the post if you want to see which kind I buy!

        Reply
    3. Vera jane Fox says

      May 28, 2021 at 9:22 pm

      What oven temp?

      Reply
      • admin says

        May 29, 2021 at 12:10 am

        Thank you for catching that. The temp is 300 degrees. Recipe box is corrected now!

        Reply

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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