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These Marbled Almond Raspberry Cookies are perfect to make this Valentine’s Day or any day you’re in the mood for some almond cookies with a beautifully marbled freeze-dried raspberry icing.
What you’ll need to make these vegan valentine’s day cookies:
- plain flour
- light brown sugar
- maple syrup
- vanilla extract
- almond extract
- chopped almonds
- salted vegan butter
- baking soda
- freeze-dried raspberries
- icing sugar
How to make Marbled Almond Raspberry Cookies:
- Beat brown sugar with the room temperature vegan butter.
- Add in your maple syrup, almond extract and vanilla extract.
- In another bowl, combine the plain flour, baking soda and salt. Combine the two to make the cookie dough.
- Generously flour your clean workspace and transfer your cookie dough on top.
- Sprinkle a little more flour over your cookie dough, then roll out to 1/4 inch thick.
- Using your heart-shaped cookie cutter, cut out as many cookies as you can. Transfer these cookies onto a pre-lined baking tray. Bring the cookie dough back together, roll and cut as many cookies as you can. Repeat until there is no cookie dough left.
- Transfer your baking tray with your cookies to the fridge for 2-3 hours.
- Pre-heat your oven, bake your cookies for 10-12 minutes.
- Allow your cookies to cool completely.
- Add your freeze-dried raspberries to a blender and pulse until it resembles powder.
- In a bowl combine icing sugar with water. Once thick, divide in half and sieve your freeze-dried raspberry powder into one of the bowels.
- Marble a little of the raspberry icing sugar over the plain and dip your almond cookies, one by one. Marble raspberry icing sugar between every 1-3 cookies.
- Set aside, for 1-2 hours until set.
- Enjoy!
How to store:
Store in an air-tight container for up to 3 days. Or freeze for up to a month.
More vegan valentines treats:
- self saucing mocha hazelnut pudding
- no bake strawberry cheesecake bars
- chocolate peanut butter no bake cookies
- gooey skillet cookie
- triple almond cinnamon rolls
Vegan Marbled Raspberry Almond Cookies
These Marbled Almond Raspberry Cookies are perfect to make this Valentine's Day or any day you’re in the mood for some almond cookies with a beautifully marbled freeze-dried raspberry icing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Units
Scale
Ingredients
Almond Cookies
- 160 g plain flour (+ more if needed )
- 85 g salted vegan butter
- 64 g soft brown sugar
- 56 g pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp baking soda
- 1/4 tsp salt
- 37 g finely chopped almonds ( )
Raspberry Icing
- 26 g freeze dried raspberries
- 185 g icing sugar
- 4–6 tbsp water
Instructions
Almond Cookies
- Cream together your butter and light brown sugar. Add in your maple syrup, almond extract and vanilla extract. Beat together for 2-3 minutes or until light and fluffy.
- In another bowl, combine plain flour, baking soda and salt. Then, combine your wet ingredients with the dry. If you feel like you're cookie dough is too wet to handle, add in around 1tbsp more flour.
- Transfer your cookie dough onto a generously floured work surface. Sprinkle a little more flour over your cookie dough and the rolling pin. Roll out your cookies dough to 1/4 inch thickness.
- Using heart shaped cookie cutters, cut out as many cookies as you can. Using your hand or a floured spatula, gently transfer your cookies onto your pre-lined baking tray. Bring the cookie dough back together, re-roll and cut out some more cookies, repeat this process until you have no cookie dough left.
- Transfer your baking tray into the fridge for 2-3 hours.
- Preheat your oven to 180C/160C fan.
- Remove your cookies from the fridge and bake for 10-12 minutes. *see notes
- Allow to cool on the baking tray for 5 minutes, then transfer them onto a wired cooling rack to cool completely.
Raspberry Icing
- Add your freeze-dried raspberries into a blender, and pulse into a powder. (They'll be little seeds that won't fully blend but don't worry!)
- In a bowl, combine icing sugar with water. You're icing sugar should be slightly thick, to check just dollop a little over one of your cookies to check if it's thick enough. If it isn't add in a little more icing sugar.
- Pour half of the icing sugar into another bowl.
- Sieve your freeze dried raspberry powder into one of the bowls, mix and add around 1 tbsp of water to loosen up the mixture. This half of the icing should have a similar consistency to the plain one.
- Using a spoon, drizzle/marble a little bit of your raspberry icing over the plain icing between every 2-3 cookie dip.
- Place on a wired rack and allow icing to set.
- Enjoy!
Notes
If you’re using a medium-sized cookie cutter you’ll want to bake them for 12-14 mins, and if you’re using a smaller cookie cutter only cook them for 10-11 minutes or until the edges are golden.
Nutrition
- Calories: 133
