Fresh Raspberry and White Chocolate Cookies with Almond Powder

Ingredients

• 200 g White chocolate (cut into large chunks)
• 100 g Unsalted butter (slightly melted in the microwave)
• 80 g Brown sugar (or calorie‑free sugar substitute)
• 50 g Almond powder (or whole almonds ground)
• 150 g Seeded flour (type all‑purpose flour with seeds) (adds crunch)
• 0.5 g Fleur de sel (a pinch)
• 1 Egg
• 2 g Baking soda (about ½ teaspoon)
• 100 g Fresh raspberries (handle gently)
• 5 ml Vanilla extract (about 1 teaspoon)

Instructions

1. Melt the butter

   Cut the butter into cubes and heat it in the microwave for 30 seconds until it is slightly melted and soft.

   Time: PT30S

2. Cream the butter and sugar

   In a bowl, whisk the melted butter with the brown sugar (or chosen substitute) until you obtain a light and fluffy mixture.

   Time: PT2M

3. Incorporate the egg and vanilla

   Add the whole egg then the vanilla extract, mix until everything is homogeneous.

   Time: PT1M

4. Mix the dry ingredients

   Sift the seeded flour, almond powder, baking soda and fleur de sel. Fold them into the previous mixture using a spatula.

   Time: PT2M

5. Add the raspberries and white chocolate

   Gently fold in the fresh raspberries and white chocolate pieces. Mix just enough to distribute them without crushing.

   Time: PT2M

6. Shape the cookies on the sheet

   Line a baking sheet with parchment paper. Using an ice‑cream scoop, place dough balls and lightly flatten them with the back of a spoon.

   Time: PT3M

7. Bake the cookies

   Place the sheet in the preheated oven at 180°C and bake for 10 minutes. Do not open the door during the first 5 minutes.

   Time: PT10M

   Temperature: 180°C

8. Let cool

   Remove the sheet from the oven, let the cookies rest for 5 minutes then transfer them to a rack to cool completely.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of White chocolate: milk chocolate, dark chocolate
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Brown sugar: coconut sugar, maple sugar, date sugar
• Instead of Almond powder: homemade almond flour, hazelnut flour
• Instead of Seeded flour (type all‑purpose flour with seeds): all‑purpose flour, gluten‑free flour
• Instead of Fleur de sel: sea salt
• Instead of Egg: apple sauce puree (for vegan version)
• Instead of Baking soda: baking powder (in smaller amount)
• Instead of Fresh raspberries: frozen raspberries, raspberry jam
• Instead of Vanilla extract: scraped vanilla bean

Equipment Needed

• Microwave (optional)
• Mixing bowl
• Whisk
• Silicone spatula
• Ice‑cream scoop (or portion spoon)
• Baking sheet
• Parchment paper
• Oven
• Chef's knife
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Handle the raspberries delicately to avoid crushing them
• Precise baking at 180°C for 10 minutes

Chef Tips from the Video

• For an even richer flavor, add orange zest to the dough
• Lightly toast the almond powder before incorporating to intensify the aroma

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for 5 to 7 days.

Freezer: Yes, the cookies freeze up to 2 months in a freezer bag.

Room temperature: At room temperature, in a container, 2 to 3 days.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated for 24 hours before baking
• Baked cookies can be frozen and reheated for 5 minutes in the oven