Description
Delicious almond cookies filled with raspberry jam and dusted with powdered sugar, perfect for a sweet treat.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for rolling
Instructions
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the vanilla extract and almond extract, mixing well.
- Gradually stir in the almond flour, all-purpose flour, and salt until a dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then roll in powdered sugar while still warm.
Notes
For a gluten-free version, substitute all-purpose flour with more almond flour. Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g