Cardamom-Spiced Raspberry Almond Cookies

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fragrant almond cookies with toasted sliced almonds and fresh raspberries, lightly spiced with cardamom. This American-inspired recipe, ready in about 29 minutes, layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 18 American cuisine 110 cal/serving

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Ingredients

1 3/4 cups (220g) all-purpose flour
1 tsp baking powder
1/2 tsp ground cardamom
3/4 cup (170g), softened unsalted butter
1/2 cup (100g) granulated sugar
1 large egg
1 tsp pure almond extract
1/2 cup (45g), toasted sliced almonds
3/4 cup (120g) fresh raspberries

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 tsp baking powder, and 1/2 tsp ground cardamom. Set aside.
Step 2: In a large bowl, beat 3/4 cup (170g) softened unsalted butter with 1/2 cup (100g) granulated sugar until light and fluffy, about 3 minutes.
Step 3: Add 1 large egg and 1 tsp pure almond extract to the butter mixture and beat until smooth.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 5: Gently fold in 1/2 cup (45g) toasted sliced almonds and 3/4 cup (120g) fresh raspberries, being careful not to break the berries.
Step 6: Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing 2 inches apart. Flatten each cookie slightly with the palm of your hand.
Step 7: Bake for 12-14 minutes until edges are golden and centers are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.