Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour (or almond flour if preferred)
- 1 cup finely chopped almonds
- 1/2 cup raspberry jam
- Extra powdered sugar for coating
Instructions
- Cream butter and powdered sugar until light and fluffy.
- Add almond extract and mix well.
- Gradually add flour and chopped almonds until a soft dough forms.
- Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into small balls and place on baking sheet.
- Press a small indentation in each cookie and fill with raspberry jam.
- Gently seal edges around filling.
- Bake for 12–15 minutes until lightly golden.
- Cool slightly, then roll in powdered sugar while still warm.
Notes
- Do not overmix dough to keep cookies tender.
- Use thick raspberry jam to prevent leaking.
- Let cookies cool slightly before coating for best texture.
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian