Tuesday, November 16, 2010

Chocolate~Almond~Raspberry Jammy Bits Cookies

Baby, it may be cold outside, but baking up some warm cookies is just the thing to satisfy and, if they're chocolate, I'm sure you'll get some oohs and aahs!

Before I left for Texas, I placed an order with King Arthur Catalogue and found some unusual ingredients to spark my holiday baking.  Raspberry (and Blueberry) Jammy Bits; now doesn't that just sound inspiring!  These little bits of all natural fruit, fruit juices, and pectin add just the punch of flavor to any baked goods--muffins, pancakes & waffles, scones, cakes, and cookies.

The other ingredient that ended up in these cookies was Marcona Almonds.  These shorter, rounder, sweeter almonds are a product of Spain and it was Christmas, two years ago, that Kelly and Matt introduced them to us.  They're great as an accompaniment with hors d'oerves, especially Manchego cheese, which is also from Spain, and I will tell you--they're addictive!

Chocolate~Almond~Raspberry Jammy Bits Cookies

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp. Vanilla extract
2 oz unsweetened chocolate, melted
1/2 cup cocoa
2 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. Kosher salt
3/4 cup Raspberry Jammy Bits
3/4 cup Marcona Almonds, chopped
additional granulated sugar

Preheat oven 350F-degrees.  Line baking sheet with parchment paper.

In a KitchenAid, using the paddle attachment, beat the unsalted butter and sugar until fluffy.  Scrape down the sides of the bowl with a spatula.  Add the eggs, one at a time, beating well after each addition.  Again, scrape down the sides. 
Melt the unsweetened chocolate in the microwave.  Set aside.  Add the chocolate and cocoa to the mixture and beat to combine.  Sift the flour, baking powder and salt together.  Add to the chocolate mixture and beat just to combine.  Stir in the Raspberry Jammy Bits and the chopped Marcona almonds, stir to combine.

Use a one-quarter cup scoop to drop the dough onto the cookie sheet.  Dip a fork into the granulated sugar and do a criss-cross technique, pressing down slightly on the cookies.
Bake in the preheated oven for 12 minutes.  Remove from the oven and cool 5-7 minutes on the baking sheet before transferring them to a rack to cool.  Makes 2 dozen cookies.

These cookies are really unique in flavor, but you can be creative and substitute a wide assortment of ingredients.  Change the nuts to pecans, walnuts, macadamia, or pistachio and you can add mini chocolate chips, mint chips, or even cinnamon chips and give it a Mexican chocolate take!  Finally, a drizzle of melted chocolate--dark, white, or milk, on the top would make these a dessert cookie for your holiday party.

How ever you make these, the Raspberry Jammy Bits is an ingredient you will find adds a burst of flavor hard to resist.  Enjoy!


  1. Chocolate and raspberry! A favorite combination!
    One of the ice cream companies makes an seasonal flavor every September called Raspberries 'n Fudge.... Vanilla ice cream with raspberry swirl and bits of dark chocolate. MMMMM ! Love it!

  2. I'm going to look for that next September--Yum!

  3. Susan everything you bake makes me sooo hungry. These cookies are no exception and look absolutely yummy!
    Hugs, -mary

  4. Susan, Crystal is the brand I buy of the ice cream. Not sure if it is local to our Sacramento area, or if it's available all over. Other companies might make something similar.

  5. I've not seen it up here, but I have to go to LA in January for a trade show, so I'm going to look for it. Like you, I love chocolate and raspberries...in anything : )

  6. oh.my.goodness. you did it again!
    chocolate + raspberries! is a favorite combination!
    that is usually a request for my birthday cake : )

    the almonds and cheese also sound like a nice compliment to eachother. i have not heard of either but will be checking them out! xoxo love you.