Description
Delightful almond cookies filled with sweet raspberry jam, perfect for holidays or tea time.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds or almond flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Beat in the vanilla extract and almond extract until well combined.
- Sift together the all-purpose flour, ground almonds, and salt. Gradually add this dry mixture to the wet ingredients, blending until just combined.
- Scoop out about a tablespoon of the dough, flatten it, place about 1/4 teaspoon of raspberry jam in the center, and fold the dough around it, rolling into a ball.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, until the bottoms are slightly golden but the tops remain pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust generously with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be refrigerated for up to two weeks or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg