The Story & Intro
Growing up on the sunny island of Crete, I always loved making small, delicate sweets with my grandmother. She used to say, “The smaller the bite, the bigger the joy.” Whenever I make Raspberry Almond Meltaways, I’m immediately brought back to those warm afternoons in her kitchen the windows open, the sea breeze flowing in, and the smell of butter and almonds mixing with laughter.
These Raspberry Almond Meltaways feel like tiny pieces of happiness. They’re soft, buttery, and tender enough to melt instantly on your tongue. I absolutely love how the raspberry jam brings a pop of sweetness that balances perfectly with the almond flavor. Whenever friends or neighbors drop by, I pull out a tray of Raspberry Almond Meltaways, because they’re the kind of treat that makes everyone feel welcome.
Cooking has always been my way of connecting with people, especially women who love sharing warmth through food. And trust me once you taste these Raspberry Almond Meltaways, they’ll become part of your family traditions too.
Here’s my simple, delicious, and irresistibly soft treat that will brighten any moment!
Ingredients
For the Meltaway Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cornstarch
For Filling & Topping
- ½ cup raspberry jam (seeded or seedless, your choice)
- ½ cup sliced toasted almonds
- Additional powdered sugar for dusting
Step-by-Step Instructions
1. Cream the Butter
Start by beating the softened butter and powdered sugar together until the mixture becomes light and fluffy. This step gives the cookies their classic meltaway texture. It should take about 2–3 minutes with an electric mixer.
2. Add Almond Flavor
Mix in the almond extract. Almond blends beautifully with raspberry and enhances the rich aroma of the meltaways.
3. Add the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Slowly add this dry mixture to the butter mixture. The dough will feel soft and tender that’s exactly what you want.
4. Chill the Dough
This step helps the cookies keep their shape. Cover the dough and chill it for at least 30 minutes.
5. Roll & Shape
Scoop out one tablespoon of dough at a time and roll into small balls. Place them on a parchment-lined baking sheet. Gently press down in the center of each ball with your thumb to create a small well for the jam.
6. Add Raspberry Jam
Fill each indentation with about ½ teaspoon of raspberry jam. Don’t overfill a little goes a long way.
7. Bake
Bake at 350°F (175°C) for 12–14 minutes, or until the edges are just barely golden. The cookies should stay pale overall.
8. Add Almond Topping
While still warm, sprinkle each cookie with toasted sliced almonds. Press gently so they stick into the warm jam.
9. Cool & Dust
Let the cookies cool completely before dusting with powdered sugar. This gives them that classic, snowy meltaway finish.
Serving Suggestions
These cookies pair beautifully with a warm cup of chamomile tea or a cold glass of milk. I love serving them on a small platter with fresh raspberries on the side it makes them look extra special. They’re perfect for holidays, afternoon gatherings, or simple weekday treats.
You can even mix it up by using apricot or strawberry jam, but honestly, raspberry remains my favorite because it brings the best balance of sweet and tart.
Conclusion
Raspberry Almond Meltaways are one of those desserts that remind us how simple ingredients can create unforgettable flavors. They’re delicate, sweet, buttery, and filled with comforting nostalgia. Making them always brings me back to my grandmother’s kitchen in Crete the place where I learned that food isn’t just about eating; it’s about stories, memories, and love.
I hope these cookies bring as much joy to your home as they do to mine. Bake a batch, share them, and create your own beautiful memories with the people you love.
⭐ Recipe Card ⭐
⏱️ Time
- Prep: 15 minutes
- Chill: 30 minutes
- Bake: 12–14 minutes
- Total: ~1 hour
🛒 Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar
- 1 tsp almond extract
- 1 ¾ cups all-purpose flour
- ¼ tsp salt
- ½ cup cornstarch
- ½ cup raspberry jam
- ½ cup sliced almonds
- Powdered sugar
👩🍳 Instructions
- Cream butter and powdered sugar.
- Add almond extract.
- Add dry ingredients; mix gently.
- Chill 30 minutes.
- Shape dough and create small wells.
- Fill with raspberry jam.
- Bake 12–14 minutes at 350°F.
- Add almonds, cool, and dust with powdered sugar.
📝 Notes
- Don’t skip the chilling it ensures perfect texture.
- You can use seedless raspberry jam for a smoother finish.
- Almond extract can be replaced with vanilla for a softer flavor.
🍽️ Nutrition (per cookie, approx.)
- Calories: 120
- Fat: 8g
- Carbs: 12g
- Sugar: 6g
- Protein: 1g
