Like the best Easter confections that tempt at this time of year, these cookies are adorable, colorful, and sport a surprise filling sure to delight.

What’s more, “Raspberry Amaretti Cookies” are also gluten-free.

Made with almond meal, egg whites, and sugar, its dough gets fruity tang and a smidge of pink from pulverized freeze-dried raspberries mixed in. And at the center of each cookie hides a single fresh raspberry that you don’t see until you take a bite.

This fun recipe is from “Nadiya Bakes” (Clarkson Potter, 2020), of which I received a review copy. It’s by Nadiya Hussain, the season 6 winner of “The Great British Baking Show.” The cookbook is a companion to her BBC and Netflix series of the same name.

The U.K.-based baker emphatically calls baking her true first love. This book includes both sweet and savory treats. Her recipes take influence from both her Bangladeshi heritage and her British upbringing in creations such as “Matcha and Kiwi Hurricane Roll,” “Scotch Creme Eggs,” “Rainbow Veg Pakora Picnic Pie,” and “Cherry Chelsea Buns.”

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