Introduction

These Easy Raspberry Almond Shortbread Bites are buttery, tender, and delightfully studded with tangy freeze-dried raspberries. Perfectly portioned for snacking, they offer a lovely marbled effect and a subtle almond aroma that makes them irresistible.

A white textured bowl is filled with many small square cookies that have a marbled pink and light beige color and a crumbly texture, with a woman's hand gently lifting one cookie from the top. The cookies show uneven pink speckles that look like crushed raspberries mixed into the dough. The bowl sits on a white marbled surface with a few whole raspberries scattered around, adding a bright red contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (pulsed into a powder)

Instructions

Step 1: Line a 9×13 inch pan with parchment paper. This pan is for shaping and chilling the dough, not baking.
Step 2: In a bowl, combine the all-purpose flour, whole wheat pastry flour, cornstarch, and salt. Mix well and set aside.
Step 3: Using a hand or stand mixer, cream the softened butter and sugar together for 2-3 minutes until light and fluffy. (You can also mix by hand, but it requires more effort.)
Step 4: Add the dry flour mixture to the creamed butter and sugar and mix until combined.
Step 5: Add the almond extract and then gently mix in the freeze-dried raspberry powder by hand to achieve a pretty marbled effect.
Step 6: Press the dough evenly into the prepared 9×13 pan. Use a bench knife or similar tool to cut the dough into bite-size pieces, slightly over an inch each. Don’t worry about precision.
Step 7: Chill the dough in the pan for about one hour.
Step 8: While chilling, line two baking sheets with parchment paper and preheat the oven to 300°F (150°C).
Step 9: Remove the dough from the pan by lifting the parchment. Gently separate the cut bites and place them on the prepared baking sheets, leaving a little space for slight spreading.
Step 10: Bake for 7-10 minutes until the edges turn a very light golden brown. Avoid overbaking to keep the shortbread tender.
Step 11: Remove from oven and transfer cookies to a cooling rack. They can be enjoyed immediately or after cooling.

Tips & Variations

Using freeze-dried raspberries instead of fresh prevents added moisture and gives a concentrated berry flavor.
Swirling the raspberry powder by hand creates a lovely marbled look and uneven bursts of flavor.
Try substituting almond extract with vanilla for a different flavor profile.
Cutting the dough larger or smaller adjusts the bite size — just watch baking time accordingly.

Storage

Store these shortbread bites in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge for up to a week. To store even longer, freeze in a ziplock bag for up to 3 weeks. Reheat briefly in a low oven to refresh their crumbly texture if desired.

How to Serve

A white textured bowl is filled to the top with many small square cookies that are pink and white marbled, showing a rough, crumbly texture. The cookies inside the bowl have a mix of light pink and white swirls. Around the bowl, a few whole fresh raspberries are placed on a white marbled surface. A woman's hand is holding one cookie above the bowl, showing its thick, soft inside with the same pink and white marbled pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries add moisture and would affect the dough’s texture, making it less crumbly. Freeze-dried raspberries are ideal for maintaining the shortbread’s delicate texture and concentrated flavor.

Why is the oven temperature so low?

Baking at 300°F ensures the shortbread cooks gently, preventing browning that can lead to a hard texture. The goal is a tender, melt-in-your-mouth bite with just lightly golden edges.