Description
Delicate almond cookies filled with sweet raspberry jam and dusted with powdered sugar for a snowy finish.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon almond extract
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, all-purpose flour, granulated sugar, and salt.
- Add softened butter and almond extract to the dry ingredients. Mix until a dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool completely.
- Dust cooled cookies with powdered sugar before serving.
Notes
You can customize the seasonings to taste.