Description
These delightful cookies feature a buttery almond dough filled with sweet raspberry jam and rolled in powdered sugar for a snowy finish.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup raspberry jam
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg and almond extract.
- Gradually stir in the almond flour until a dough forms.
- Wrap the dough in plastic and chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls, make an indentation in each, and fill with raspberry jam.
- Bake for 12-15 minutes until edges are golden.
- Roll warm cookies in powdered sugar and let cool on a wire rack.
Notes
For a gluten-free option, ensure all ingredients are certified gluten-free. Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g