Description
These delightful cookies feature a tender almond dough filled with sweet raspberry jam and rolled in powdered sugar for a snowy finish.
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
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl, cream together the softened 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 baking sheets with parchment paper.
- Roll the dough into 1-inch balls. Make an indentation in each ball and fill with about 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool slightly, then roll in powdered sugar while still warm.
Notes
For a gluten-free version, ensure all ingredients are certified gluten-free. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g