4.9 from 135 votes
White Chocolate Almond Cookies w/ Raspberry Powder
These White Chocolate Almond Cookies with Raspberry Powder are buttery cookies featuring chopped almonds and white chocolate for a sweet, crunchy texture. The raspberry powder adds a subtle fruity tang both in the dough and as a finishing touch. Rolled into balls and flattened before baking, the cookies develop a tender crumb with lightly browned edges and a gentle nutty warmth.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
20
pieces
Course:
Dessert, Breakfast
Cuisine:
American
Ingredients
- 100 g butter at room temperature
- 100 g sugar
- 1 egg
- 175 g flour
- Pinch salt
- 20 g white chocolate
- 30 g almonds
- 2 tbsp. raspberry powder 1 for composition, 1 for decoration (or cranberry/lingonberry powder)
Instructions
- For extra flavor, you can fry the almonds a little before chopping them either with a knife or using a food processor (I usually leave them chunky as I prefer a crunchy texture).
- Chop the chocolate as well (if not using chocolate chips). If the butter is not at the room temperature, use a grater to soften it.
- Place all the ingredients in a bowl. Gently mix together without insisting too much.
- Roll the mixture into about 18-20 balls (about 25g or 3/4oz each). Flatten the balls on a baking tray.
- Place the tray in a preheated oven for 12-15 minutes at 170° Celsius | 340° Fahrenheit (no fan).
- When they begin to brown, remove from the oven and decorate with raspberry powder.
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