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4.73 from 18 votes

Easy Raspberry Almond Shortbread Bites

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!
Prep Time10 mins
Cook Time7 mins
chill time1 hr
Total Time1 hr 17 mins
Course: Dessert
Cuisine: American
Keyword: almond, freeze-dried raspberry, raspberry, shortbread, wheat flour
Servings: 70 bites
Author: Amy- A Red Spatula


  • 1 cup softened butter
  • 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.


  • 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.
  • 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!


  • 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. You get the health benefits of using whole wheat flour, but the consistency and flavor you want with the blend of all-purpose.
  • 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!