Almond Shortbread with Raspberry Jam recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes

These delicious almond shortbread biscuits are filled with raspberry jam - a twist on the classic thumbprint biscuit, then topped with a quick almond icing.


  • 250g plain flour
  • 225g butter
  • 125g caster sugar
  • 1/2 tsp. almond extract
  • 175g smooth raspberry jam
  • 60g icing sugar
  • 3/4 tsp. almond extract
  • 1 tbsp. milk


  1. Preheat oven to 180C. Beat butter and sugar together until smooth, sift in the flour, stir to combine, then add almond extract. Once a dough forms, roll dough into 3cm balls. Use your thumb to make a dip in each biscuit and fill with jam.

  2. Bake the biscuits for 16-18 minutes. Leave them to cool for a little while.

  3. Combine sugar, almond extract and milk together until smooth and then drizzle over the biscuits.

For extra flavour, you could sub some of the flour for ground almonds. Recipe makes around 30 biscuits.

Recipe Details:

  • Author: Laura Young.
  • Published:

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