Raspberry Almond Cookie Kit - 30 Pack
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaTreat your loved ones to this seasonal favorite—a decadent sweet they’ll cherish! Porto’s layered shortbread and almond cookies, paired with tangy raspberry jam on the side, make the perfect gift this season. Add a touch of sweetness by dusting the cookies with powdered sugar. It also doubles as a fun DIY kit! Make every moment memorable with a gift that’s as delightful as it is delicious.
Porto’s Bakery began in the heart of Cuba, where the scents of founder Rosa Porto’s family’s recipes filled her childhood. Her love for baking blossomed in that aromatic kitchen, leading to her one-of-a-kind cakes being shared with neighbors and friends. From humble beginnings and a dream for a better life, Rosa and her husband, Raul Sr., embarked on a cake-filled adventure. Upon emigrating from Cuba and reaching California, she opened her first storefront on Sunset Boulevard in Echo Park in 1976. What started as a small, home-based operation soon flourished into a beloved bakery. Rosa’s legacy lives on through her children and grandchildren, who, alongside a dedicated team, continue to craft irresistible baked goods and carry forward the cherished Porto’s tradition.
This package serves 15 people and includes
- 30 Shortbread Almond Cookies (each 1.83 oz.)
- 2 bags Raspberry Jam (each 5.43 oz.)
- Cookies arrive frozen and ready to bake
- Powdered sugar not included
- Cookies ship frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store cookies in the freezer for up to 40-50 days. A specific use-by date is labeled on each box.
To Serve
- Preheat oven to 375˚ F. While the oven is preheating, place provided parchment paper on a baking sheet and arrange the Raspberry Almond Heart Cookies on the parchment paper, making sure they have at least 1⁄2” of space between each piece to bake evenly. Next, remove the Signature Raspberry Jam and leave at room temperature
- Place the baking sheet in the middle of the oven. Bake the Cookies for 20-25 mins or in a conventional oven for 15-20 mins, or until the edge of the top layer of the cookies are golden brown.
- When the edges of the top layer of the Cookies reach a golden brown, remove them from the oven and transfer to a cooling rack. (Baker’s Note: the cookies are topped with a layer of sweet almond dough which gets a richer golden brown color compared to the bottom layer of butter dough.) Cut 1⁄4” off the tip of the filled piping bag. Fill the raspberry jam in the center heart shape while cookies are warm.
- Because all ovens vary, check on the cookies 5 mins. before the recommended baking time.
- Optional: Prior to piping the raspberry jam, dust top of the cookies with powdered sugar.
- Serve & enjoy!
