Baking · Cookies & pastries

Raspberry Almond Thumbprints

Buttery almond cookies with a spoonful of cooked raspberry filling.

By CarbPortion · AI-assisted recipe

Cookies & pastries

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Prep: 25 min
Cook & rest: 30 min
Total: 55 min
Servings: 12
Method: Oven

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Original recipe: 12 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 12 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Almondsfinely ground220 g
Buttersoftened75 g
Eggbeaten50 g
Granulated sugarGranulated45 g
RaspberriesRaw140 g
Chia seedsDried8 g
Vanilla extractPure extract5 g
SaltTable salt2 g

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STEP BY STEP

Let’s make it.

Heat the oven to 340°F (170°C) and line a tray. Cook the raspberries with one-third of the sugar in a small pan for 4–5 minutes, mashing gently. Stir in the chia and let cool to thicken.
Beat the butter with the remaining sugar, then mix in the egg and vanilla. Stir in the almond meal and salt to form a soft dough.
Divide into 12 balls. Flatten slightly on the tray and press a deep hollow into the center of each without going through the base.
Share all the raspberry filling among the hollows. Bake for 16–20 minutes until the cookie edges are lightly golden.
Cool on the tray for 10 minutes, then move carefully to a rack. Divide into 12 servings.

Kitchen notes

The raspberry filling is made from the listed fruit and sugar, not a separate commercial jam.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 9.5 g
Fiber: 3.3 g
Carbs − fiber: 6.2 g
Protein: 4.7 g
Fat: 14.9 g
Energy: 182 kcal

Calculated from USDA ingredient records, divided into 12 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Raspberry Almond Thumbprints

For 12 servings

Fruit & berries

RaspberriesRaw140 g

Eggs & dairy

EggRaw, whole, without shell50 g

Oils & fats

ButterUnsalted75 g

Herbs & spices

SaltTable salt2 g

Nuts & seeds

AlmondsPlain220 g
Chia seedsDried8 g

Sauces & pantry

Granulated sugarGranulated45 g
Vanilla extractPure extract5 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/raspberry-almond-thumbprints/

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