Almond Melting Moments With Raspberry Jam, The Best Cookies Ever

These almond melting moments will melt in your mouth with every bite, especially when paired with that dollop of sweet raspberry jam. They are the perfect little treat to enjoy alongside a cup of tea. Made with just a handful of basic pantry ingredients, this simple recipe is ideal for beginner bakers and anyone looking for an easy homemade bake.

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What Are Melting Moments?

As I was looking into these cookies I came across many many versions and a few different origin stories. Honestly I don’t think we will ever know where this particular cookie came from but does it really matter.

I think what makes a recipe interesting is how it evolves or how different countries or even different regions have their own versions. This recipes does just that.

One version I read about was the UK, Scottish version. This is the kind of melting moment that i am the most familiar with. It is a buttery style cookie with oats and a glace cherry.

Another version is the Australian melting moment. Honestly this is the variety that seemed to pop up the most. I think they must love melting moments the most. These cookies are usually lighter smaller and have some sort of buttercream sandwiched between two melting moments. I noticed a lot of lemon buttercream fillings, I am guessing this is the most common.

Lastly I saw some nods towards Europe inparticularly France, there they appear to have a Melting moment style cookie rolled in Icing sugar.

Wherever you are in the world, there is likely some version of a melting moment cookie waiting to be enjoyed. For this recipe though, I decided to change things up a little. Instead of the classic oat-based version, I opted for a delicate almond flavour. I also swapped the traditional cherry and sandwich-style finish for a simple spoonful of raspberry jam nestled into the centre of each cookie.

How To Make Almond Melting Moments

Begin the recipe by preheating your oven and lining a baking sheet with either a piece of parchment paper or a silicone liner.

I used my stand mixer with the paddle attachment but any electric beater will work for this recipe. You can also make it by hand but creaming the butter and sugar together will take some effort.

Into the mixing bowl add the sugar and butter. Beat them together until the sugar is just beginning to dissolve into the butter. I always think it looks a bit like mashed potatoes. Softening the sugar down like this will make for a lighter cookie.

If you are using a stand mixer I would recommend scraping down the sides between each step. Down forget to scrape around the bottom too. I find this is where ingredients tend to stick and not mix in.

Next add in the egg and almond extract. On a slow speed incorporate these ingredients into the butter, sugar mix. It may look a little lumpy but that is fine.

Lastly add the flour, crushed flaked almonds and baking soda. Mix it all together until a dough ball forms. This dough ball may be quite sticky.

Forming and Baking

To form the melting moment dough for baking you can use a small cookie scoop or a dessert spoon. Scoop out the dough and pace the rough balls onto the baking sheet. Make sure to leave around a 2 inch gap between each cookie, this allows for them to spread while they bake.

Next using your hand roll the balls to smooth them out.

Then using either the back of a tablespoon or the back of a teaspoon make a small divot into the centre of each cookie. Side note, because the dough is a little sticky you may find it helpful to flour the back of the spoon to stop it sticking.

Spoon a little raspberry jam into the small divot you have just made. Once all of the cookies are filled with the jam place them into the preheated oven and bake.

When lovely and golden remove from the oven leave them for a minute or two before carefully placing each melting moment onto a cooling rack to completely cool.

They are now ready to enjoy with that afternoon cup of tea.

What Do You Need To Make Almond Melting Moments

Tools

• Cookie sheet, lined with parchment paper or a silicone liner.
• Mixing bowl or a stand mixer with the paddle attachment.
• Electric beater (if you do not have a stand mixer).
• Measuring cups or an electric scale, whichever you prefer when baking.
• Measuring spoons.
• Small sized cookie scoop.
• Cooling racks. I using stacking racks I find this saves on so much space.

Ingredients

• Sugar, this recipe uses a general granulated sugar, you can also use the finer castor (berry) sugar in its place.
• Butter, I like to use a salted butter. If you choose to use unsalted then maybe add a pinch of salt when you add the flour. It helps with te flavor. It also needs to be at room temperature so soft but not to the point of melting.
• Egg, one large sized egg is required. Preferably have the egg at room temperature. The egg firms up the melting moments making them stand out as different form your basic shortbread.
• Almond extract, you will find almond extract in most supermarkets near the vanilla extract. I actually found an almond emulsion by LorAnn it is a lot more potent than a simple extract so I used half the amount. I would highly recommend their products.
• Flour, this recipe calls for a plain all purpose flour. I know a lot of melting moments call for corn flour but I honestly don’t think it is needed. In fact the original recipe from be-ro doesn’t use corn flour either.
• Flaked almonds, these add to that almondy flavor. But the also add a little texture to these cookies. Yes I know they are supposed to be buttery melt in the mouth. They still are but will a little added interest that is all.
• Baking soda, the baking soda is here to add some stability to the melting moments. Stopping them from falling flat.
• Raspberry Jam, I personally like the seeded variety. You can use your preferred variety. If you don’t have any raspberry jam you can use any flavour jam you have already.