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.
Why You Should Make The Easy Raspberry Almond Shortbread Bites
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, the texture. I love the texture of a shortbread cookie. It can hold its own but is also surprisingly tender. Next, 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. They are really hard to resist. **Featured On South Your Mouth Link Party**.
- 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.
- 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– Myy favorite bakes are always a combination of all-purpose flour and whole wheat flour. I love to add a healthier touch with 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!!
- Corn starch—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.
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.
Ways To Mix Your Shortbread
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.
Mixing In The Freeze-Dried Raspberry Powder
Even though I mixed my shortbread dough in my food processor, I chose to move it to a bowl for mixing in the raspberry powder. While the food processor mixes it evenly, I wanted more of a marbled look to my bites. After putting the dough into a bowl, I sprinkled the powder on top and hand mixed it in, making sure there were swirls in my dough.
Bite-Sized Raspberry Almond Shortbread
There are tons of different ways you can shape/bake your shortbread. You may roll it out and cut it into shapes, I chose to make mine into bites. To do this, you line a 9×13 pan with parchment paper pressing the shortbread dough into the pan. I then took a bench knife and cut the dough into 1” squares. Leave them pressed together in your pan and put into your fridge for 30 minutes to an hour to set up and harden.
Baking The Raspberry Almond Shortbread Bites
Take the pan out of the fridge and grab the parchment to pull it out. Separate the bites and put them onto your parchment-lined baking sheet. You do not want to bake shortbread at more than 300 degrees. You will want to stay away from too much browning, the lighter color the better.
Freezing And Prepping Beforehand
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 apart before baking.
Serving The Raspberry Almond Shortbread Bites
These are great for a quick on-the-go treat, to serve after a meal or a quick snack. The bites are ideal for a brunch or dessert bar as they are sweet but not too sweet and pleasing to the eye.
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!
Easy Raspberry Almond Shortbread Bites
- mixer, 2 baking sheets
- 1 cup softened butter
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1.25 ounces freeze-dried raspberries I pulse these in my food processor to make a powder.
- Line a 9×13 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. Now, 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 9×13 pan. Once 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. Place it in the fridge and chill for an hour. While it is chilling, line 2 baking sheets with parchment paper. Preheat oven to 300 degrees.Now, when you remove it from the fridge. Remove the parchment paper from your 9×13 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 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!Now, sit back and enjoy. You deserve it!!
Yes. I designed this recipe around them and fresh just won’t work here.
For sure!! I love strawberry and blueberry, but I am sure other flavors will work as well.
You can! I like to freeze them as bites, then store in an airtight container. When you are ready to bake, pull them out and thaw them slightly. Bake as directed.